Recipe

Squid in Criolla Sauce with Tomato and Dry White Wine

Name: Squid in Criolla Sauce with Tomato and Dry White Wine
Prep time: 25 min
Cook time: 70 min
Total time: 95 min
Ingredients: 800 g (1¾ lb) cleaned squid, cut into rings and tentacles (weight already cleaned; about 1.2 kg if bought whole); ½ teaspoon salt; ¼ teaspoon ground black pepper; 60 ml (4 tablespoons) olive or vegetable oil; 1 large onion (about 200 g), finely chopped; 1 large green bell pepper (about 150 g), finely chopped; 5 cloves garlic, crushed; 120 ml (½ cup) dry white wine; 600 g (1⅓ lb) ripe tomatoes (about 4 medium), grated and peeled; 2 bay leaves; 1 teaspoon salt, or to taste; ¼ teaspoon ground black pepper; Up to 250 ml (1 cup) hot water, only if needed; 2 tablespoons chopped fresh parsley (optional); Cooked white rice, to serve (optional)

Squid rings and tentacles stewed slowly in a tomato-based criolla sauce with dry white wine, tender and perfect with white rice.

CiberCubaNovember 7, 2026

Image generated with AI.CiberCuba

Preparation25 min
Cooking1 h 10 min
Total time1 h 35 min
Servings4 servings
DifficultyMedium

Criolla sauce, that sofrito of onion, bell pepper, garlic and tomato, is the base of countless dishes in Cuban cuisine. Here we use it to stew squid over low heat, with a good splash of dry white wine and bay leaf, until the rings and tentacles are tender and coated in a well-bound red sauce.

It is a hearty dish that calls for white rice on the side so you don't leave a drop of sauce. It contains no ink or red wine: if you are looking for the black sauce version, that is another recipe, squid in its own ink.

Method

Prepare the squid

If the squid is frozen, thaw it in the refrigerator for 12 to 24 hours, inside a colander over a container so it can drain. If you are in a hurry, put it in a well-sealed bag and submerge it in cold water for 1 to 2 hours, changing the water every 30 minutes; never use hot water. If you bought it whole, separate the head from the body, remove the transparent quill and the entrails (discard the ink sac), peel off the purple skin, cut the tentacles just below the eyes and remove the hard beak in the center.
Rinse the squid with cold water and dry it very well with paper towels. Cut the bodies into rings 1 to 1.5 cm thick and the large tentacles into 2 or 3 pieces, so everything is about the same size. Place it in a bowl and season with ½ teaspoon salt and ¼ teaspoon pepper.
Image generated with AI.CiberCuba

Sofrito and sauce

Heat the oil in a wide, heavy-bottomed pot over medium heat. Add the onion and bell pepper and sauté for 7 to 8 minutes, stirring occasionally, until soft and translucent, without burning.
Image generated with AI.CiberCuba
Add the crushed garlic and cook for 1 minute, just until it releases its aroma. Pour in the dry white wine and let it boil for 2 to 3 minutes so the alcohol evaporates and it reduces slightly.
Incorporate the grated tomato, bay leaves, 1 teaspoon salt and ¼ teaspoon pepper. Cook over medium-low heat for 10 to 12 minutes, stirring, until the tomato loses its raw taste, darkens a bit and the sauce begins to thicken, with oil glistening on the edges.
Image generated with AI.CiberCuba

Stewing

Add the squid to the sauce and stir so they are well covered. At first they will release liquid. When it starts bubbling again, lower the heat to minimum and cover the pot.
Image generated with AI.CiberCuba
Stew over low heat with a light simmer, never a rolling boil. As a guide: small squid, 20 to 30 minutes; medium rings, 35 to 50 minutes; thick rings from large squid or potón, 60 minutes or more. Uncover and stir every 10 minutes: if the sauce is getting too dry, add hot water in 60 ml increments (about 4 tablespoons at a time).
Check tenderness after the minimum time: pierce a ring with a fork; it should go in without resistance. Taste a piece: it must be easy to bite through, with no rubbery sensation. If it is still tough, cover and continue stewing, checking every 10 minutes.
Adjust the thickness: if the sauce is too liquid, uncover and cook for another 5 to 10 minutes until it is well-bound and coats the squid; if it is too thick, add a little hot water. Remove the bay leaves and adjust the salt.
Image generated with AI.CiberCuba
Sprinkle with chopped parsley, if using, and serve hot with white rice on the side.

Tips and variations

The key to tenderness: squid becomes tender if cooked very briefly (1-2 minutes, pan-fried) or for a long time over low heat, as in this stew. At the intermediate point it becomes rubbery. If you taste it and find it tough, do not give up: continue stewing covered and check every 10 minutes.

Size and time: thin rings from small squid soften before thick rings from large squid or potón, which may need 60 minutes or more. Cut everything to the same thickness so it cooks evenly.

Never a rolling boil: a strong boil toughens the squid and reduces the sauce too quickly. Maintain a gentle simmer and add hot water in small amounts if needed.

About the wine: if you use cooking dry wine, many brands already contain salt; add the sauce salt gradually and adjust at the end.

Storage: keep it in the refrigerator in an airtight container for up to 2 days. Reheat over low heat with a splash of water. It can be frozen for up to 2 months, although the squid loses some texture; thaw in the refrigerator before reheating.