Jamie Oliver 5 Ingredients Calamari Stew

Comforting, rich, and surprisingly easy to make, the Jamie Oliver 5 Ingredients Calamari Stew is one of those recipes that feels like a warm hug in a bowl. Packed with tender squid, sweet garlic, hearty vegetables, and a swirl of creamy crème fraîche, this stew is both light and satisfying. I cooked it on a chilly evening, and it instantly became one of our go-to cozy meals. (inspired by Jamie Oliver)

Ingredients Needed

• 600g whole squid, cleaned and gutted
• 4 cloves garlic, peeled and finely sliced
• 320g frozen bean and pea mix
• 2 x 400g tins plum tomatoes
• 2 tablespoons half-fat crème fraîche

How To Make Jamie Oliver 5 Ingredients Calamari Stew

1. Cook the Squid:
   Start by placing your cleaned squid into a large non-stick frying pan over medium heat. Drizzle in 1 tablespoon of olive oil and fry the squid for about 3 minutes, turning it regularly. This step helps it develop flavor and a bit of a golden edge.
2. Add the Garlic:
   Toss in the finely sliced garlic and continue to fry for another 3 minutes. The garlic should turn lightly golden and become wonderfully aromatic—your kitchen will start smelling amazing at this point.
3. Build the Stew:
   Next, add the frozen bean and pea mix straight into the pan. Take your tins of plum tomatoes, and using clean hands, scrunch the tomatoes before adding them in. This rough crush helps release their juices and adds more flavor. Stir everything well, then cover the pan and let it all gently simmer for 30 minutes on low heat. Give it a stir now and then to keep it moving.
4. Slice and Return the Squid:
   After 30 minutes, lift out the squid and slice it into chunky pieces. It should be tender and easy to cut. Return it to the pan and mix it back into the thickened, veggie-packed tomato stew. Season to taste with sea salt and freshly cracked black pepper.
5. Finish and Serve:
   Turn off the heat and swirl the crème fraîche through the stew. It doesn’t need to be fully blended—just rippled gently through. Serve the stew with a drizzle of good olive oil on top and plenty of crusty bread to mop up the sauce. Absolutely lush.

Why I Love This Recipe

There’s something so comforting about seafood and tomatoes cooked low and slow. I made this on a weekend when I wanted something hearty but not heavy, and it hit all the right notes. It’s got that rustic Mediterranean feel—simple, honest ingredients that shine when treated well. Plus, the bean and pea mix makes it so satisfying without needing rice or pasta.

Recipe Tips

• Crusty bread is a must. Trust me, you’ll want something to soak up every drop.
• Use fresh squid if you can, but frozen is totally fine—just make sure it’s well-cleaned and thawed before cooking.
• Don’t skip scrunching the tomatoes. It helps them break down faster and adds more texture to the stew.
• Keep the heat low while simmering. This helps the squid stay tender instead of rubbery.
• Swirl, don’t stir in the crème fraîche. You want those creamy streaks through the tomato base—it’s so pretty and tasty.

How To Store This Jamie Oliver 5 Ingredients Calamari Stew

• At Room Temperature:
  Let it cool for no more than an hour, then refrigerate.
• In the Fridge:
  Store any leftover stew in an airtight container in the fridge for up to 2 days. The flavor actually deepens overnight.
• In the Freezer:
  You can freeze it, but just know that the squid might change texture slightly. Freeze in portions and thaw in the fridge before reheating.
• Reheating:
  Warm gently in a saucepan over medium heat for 5–6 minutes, stirring occasionally. Don’t boil it—just heat it through to keep the squid tender.

FREQUENTLY ASKED QUESTIONS

• Can I use a different mix of vegetables?
  Sure! Frozen mixed vegetables or even just peas and sweetcorn work well too.
• What’s a good substitute for crème fraîche?
  You could use Greek yogurt or a bit of mascarpone for richness, though crème fraîche gives the best balance of tang and cream.
• How do I clean squid if I buy it whole?
  Many fishmongers will clean it for you, but if not, remove the head, innards, beak, and cartilage, then rinse well.
• Is this dish spicy?
  Not at all—though you could add a pinch of chili flakes if you like a bit of heat.
• Can I make this ahead of time?
  Absolutely. The stew base can be made ahead and reheated. Just slice and add the squid fresh if you want perfect tenderness.

Nutrition Facts

• Calories: 253 kcal
• Fat: 7.9g
• Saturated Fat: 1.9g
• Protein: 30.5g
• Carbohydrates: 16.3g
• Sugars: 8.9g
• Salt: 0.5g
• Fibre: 6.5g

Try More Jamie Oliver 5 Ingredients Recipes:

• 5 Ingredients Epic Prawns & Beans
• 5 Ingredients Black Squid
• 5 Ingredients Sticky Lemony Prawns
• 5 Ingredients Sizzling Squid