Armorican Sauce with Squid

I still remember the first time I made sauce à l’armoricaine with calamars – the heady smell of garlic softening in butter, the flash of white wine hissing against the hot pan, tomatoes simmering down into something velvety and deep. The squid turned tender (not rubbery, thank goodness), soaking up every last bit of that briny, sun-warmed sauce. It smelled like a little harbor town kitchen somewhere in Brittany, with the windows open and something simple but special bubbling away on the stove. It’s the kind of dish that doesn’t shout… just speaks gently but confidently to your appetite.

Why You’ll Crave It

• It brings the sea straight to your plate – warm, rich, and full of old-world charm.
• Perfect balance of sweet tomatoes, wine, and a hint of heat – not overpowering, just enough.
• Squid cooks quickly and becomes surprisingly luxurious in texture (if you don’t overdo it!).
• The sauce… honestly, it’s good on just about anything – spoon it over rice, mop it up with bread, or swirl it through pasta.

My sister, who usually won’t even look at squid, asked for seconds (and then thirds) when I served this last fall.

What You’ll Need

• Squid: 500 grams, cleaned and sliced into thick rings – fresh is best, but defrosted gently can work too
• Olive oil: 2 tablespoons – something fruity and mellow is ideal here
• Butter: 1 tablespoon – for that silkiness that oil alone doesn’t quite deliver
• Onion: 1 medium-sized, finely chopped – it forms the sweet base of the sauce
• Garlic: 2 cloves, minced – punchy, aromatic, not too much
• Tomato purée: 200 grams – the smooth kind, not chunky (unless you’re into rustic texture)
• White wine: 150 ml – something dry and crisp, not too sour or heavy
• Fish stock: 200 ml – homemade if you want, or a good bottled one
• Paprika: 1 teaspoon – sweet or smoked, both are lovely in their own way
• Salt & pepper: To taste – be gentle with salt at first, since the stock might be salty
• Chopped parsley: A handful, fresh and vibrant – it really does make everything brighter

Easy How-To

Get the squid ready

If it’s not cleaned already, take off the fins and outer membrane, pull out the insides, and rinse well. Slice into thickish rings – about a finger-width is nice. Set them aside in a bowl while you start the sauce.

Sauté the base

In a wide pan over medium heat, melt the olive oil and butter together (yes, both). When the butter foams, throw in your onion and garlic. Stir often – you want them soft and just starting to get golden at the edges, not browned through.

Stir in the tomato and paprika

Add the tomato purée and paprika. Let it sizzle a little, then lower the heat and cook for about 5 minutes – takes the raw edge off the tomato. Stir gently so nothing sticks.

Deglaze & add the squid

Pour in the wine – it’ll hiss and bubble fast. Let it reduce by about half (only a couple minutes). Then stir in the squid and fish stock. It should be just loosely saucy – not soupy.

Let it simmer quietly

Bring to a gentle simmer, cover loosely, and cook for around 10 minutes. Check the squid – it should be opaque, tender, and just a bit springy. Not chewy. That’s key.

Final taste + finish

Now season to taste – a good generous pinch of salt, some crushed black pepper. Maybe a tiny dash of chili flakes if you like warmth. Take it off the heat and stir in your parsley.

Serve hot, simply

Spoon everything out onto warm plates. Rustic bread is sort of non-negotiable, honestly.

Good to Know

• If you overcook the squid… it’ll go rubbery fast. Stick close to it during those last few minutes.
• You can make the sauce a day ahead, without the squid – the flavors deepen overnight – and then cook the squid right before serving.
• If your sauce gets too thick, just splash in a little hot water or extra stock to loosen it. No need to panic.

Serving Ideas

• Spoon over rice or orzo, or serve in bowls with crusty sourdough to mop up the last drips.

Top Tricks

• Let the wine reduce before adding stock – it helps build that concentrated, saucy flavor without being too boozy.
• If using frozen squid, pat it dry well after thawing – excess water can mess with the sauce’s texture.

Frequently Asked Questions

Can I use frozen calamari?

Yes, absolutely. Just make sure it’s fully thawed and well drained – even patted dry – before cooking, so it doesn’t make the sauce watery.

What could I use instead of white wine?

A little lemon juice with extra fish or vegetable stock works nicely – or even a splash of white wine vinegar diluted with water. Just keep that touch of acidity.

How do I tell when the squid is done?

It changes from translucent to opaque white, and the texture should be springy but not chewy. This usually happens in 8–10 minutes over a gentle simmer.

Can I prepare this in advance?

You can make the sauce in advance (a day or two even), and then reheat gently before adding and cooking the squid when you’re ready to serve.

What should I serve it with?

Crusty bread is the classic… but rice or even creamy mashed potatoes work beautifully to soak that sauce right up.