Dominican-Style Calamares Guisados (Garlicky Calamari Stew with Lemon & Cilantro)

Dominican-Style Calamares Guisados — a rich, garlicky calamari stew simmered in tomato sauce, sofrito, and sazón, finished with lemon and cilantro for that perfect Caribbean balance. This dish brings the heart of Dominican home cooking right to your table.

In this video, I’ll show you step-by-step how to:
✅ Pat dry and slice calamari rings the right way (no rubbery texture!)
✅ Build a bold flavor base using homemade sofrito and fresh garlic
✅ Simmer the stew for perfect tenderness and deep, saucy flavor

💡 Mini Soul Snack: Sometimes life’s like cooking calamari — timing is everything. Rush it and things get tough; take your time and it turns out tender.

🍋 What you’ll need:
Calamari (22 oz), sofrito, sazón with achiote, adobo, garlic, tomato sauce, grape tomatoes, lemon, cilantro, and love.

Serve it over white rice, with tostones or yuca al mojo — and watch everyone go for seconds.

👉 Full written recipe: https://kelvinskitchen.com/dominicanstyle-calamares-guisados-garlicky-calamari-stew-with-lemon-cilantro

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Today we’re making Dominicanstyle calamari stew. Tender garlicky calamari simmered in a rich tomato sauce. It’s bold, comforting, and straight from the Caribbean kitchen to your plate. All right, let’s get into it before I eat this whole thing myself. First, let’s prep the calamari. I’m using a 22 oz bag of whole calamari rings and tentacles. Make sure it’s clean. Then, pat it completely dry with paper towels. Once dry, slice it into rings about/ an inch thick. Look at that. Clean, tender, and ready to soak up all that Dominican flavor. Now, grab a good non-stick skillet and heat up a little olive oil. Don’t be shy with it. Drop in one of your homemade sofrito cubes and let it melt down like an edible air freshener. You can use one tablespoon of store-bought sofrito or make your own. Visit keelvinkitchen.com for my homemade sofrito recipe. As soon as that aroma hits your soul, toss in one chopped onion, half a green bell pepper, and six cloves of garlic. Yeah, six. We don’t fear garlic here. We embrace it. Next, throw in 10 grape tomatoes sliced in half. Let that sauté for a couple minutes until your kitchen smells like heaven and your neighbors start texting you. And a spoonful of tomato paste. Then hit it with one packet of sasson, a teaspoon of adobo, oregano, black pepper. Stir it all up until those tomatoes start to soften and release their juices. That right there, that’s your base. Pour in a cup of tomato sauce and half a cup of water or seafood broth. Stir it up and let it simmer until the sauce thickens slightly. Give it a taste and adjust salt to your liking. Once it’s bubbling and smelling like home, it’s time for the star of the show, our calamari rings. Add them right into the sauce. Give it a stir and let it simmer uncovered for about 10 to 12 minutes. Not 15, not 20, just long enough to get tender without turning rubbery. Medium low heat is your friend here. Let those flavors get to know each other nice and slow. When it’s ready, turn off the heat, squeeze in the juice of one whole lime, and stir it through. The brightness cuts through the richness perfectly. Finish with a handful of chopped cilantro. And that’s it. Dominican style calamari stew. Glossy, garlicky, and ready to serve. Mini soul snack. Just like calamari, life’s all about timing. Rush it and things get tough. Take your time, stay patient, and you’ll always come out tender. Serve this beauty over white rice with to stones or yuka and tell me that doesn’t look like love on a plate. For the full written recipe with measurements and stepbystep details, head over to kelvinkitchen.com. And if you’re feeling this recipe, hit that like button, share it with someone who needs some flavor in their life, and remember, cook with heart and everything you make will taste like home.