Low-Carb Greek Calamari Stew

by KetoDietApp.com

Step 1Start by slicing the squid into 1 to 1 1/2 cm (about 1/2 inch) slices. You can use fresh squid or pre-cut frozen calamari rings. (Make sure you weigh the calamari after they are defrosted to get the same amount needed in this recipe.)

Step 2Chop the onion and finely mince the garlic. Cut the eggplant (aubergine) into about 1 1/2 cm (about 1/2 inch) cubes.

Step 3Grease a large pan with about half of the olive oil and add the chopped onion and garlic. Cook until lightly browned and fragrant for 3 to 5 minutes. Add the tomatoes, oregano, bay leaves and white wine (If you don't want to use wine, add 1 to 2 tablespoons of apple cider vinegar and a dash of water.)

Step 4Add the diced eggplant and olives. Stir to combine.

Step 5Add the sliced squid. Season with salt and pepper and stir through. Cover with a lid and reduce the heat to medium-low. Cook for about 30 minutes. Remove the lid and cook for another 15 minutes, stirring occasionally. Discard the bay leaves.

Step 6Remove from the heat and sprinkle with chopped parsley or basil. Drizzle with the remaining olive oil. Season more to taste if needed and serve warm. Store in the fridge for up to 4 days.