Wild Squid Love — Calamares a la Bruta, Formentera-Style
There are squid dishes… and then there’s Calamares a la Bruta — the untamed, rustic gem of Formentera’s seafaring soul. This dish doesn’t whisper Mediterranean charm; it sings it in a salty falsetto while barefoot-dancing on a sun-drenched terrace. Raw? Nope. Refined? Not exactly. Delicious? Absolutely. And yes, it’s as fun to make as it is to say out loud.
“A la bruta” literally means “the rough way,” but don’t be fooled — this recipe is rough like beach hair and sandy toes, not like your uncle’s DIY plumbing. It’s all about keeping things simple, bold, and full of flavor. Legend has it local fishermen would toss freshly caught squid straight into the pan — guts, ink, and all — letting the sea do the seasoning.
Ready to cook wild?
Calamares a la Bruta (The Wild Squid Way)
Serves 4 (or 2 very hungry sunburnt people)
What you need:
- 1 kg fresh squid (small to medium, whole — yes, with the innards!)
- 4 cloves garlic, smashed
- 1 dried chili (or a pinch of red pepper flakes)
- 1 glass of dry white wine
- Good glug of olive oil
- Sea salt
- Fresh parsley, chopped (because you’re classy)
How to make it:
1-Clean? Not today. Just rinse the squid gently to remove any grit — but keep the innards, ink and all. That’s where the flavor magic happens.
2-In a wide pan, heat the olive oil and throw in the garlic and chili. Let it sizzle until fragrant.
3-Add the whole squid and cook on high heat. They’ll release their inky juices, turning the oil a deep, moody black. Stir with pride.
4-After 4-5 minutes, pour in the wine. Let it bubble and reduce for another 5 minutes, or until everything looks like the aftermath of a squid party.
5-Season with salt, sprinkle parsley on top, and serve immediately. Crusty bread mandatory for juice-mopping.
What to Drink With It?
You could reach for a Spanish Albariño — but this is Formentera, baby. Stay local with Terramoll Savina Blanc, a crisp organic white born from the island’s dry breeze and salty soil. With notes of lemon, fennel, and a whisper of wild herbs, it’s the perfect partner to this unapologetically wild dish.
So pour a glass, get a little messy, and taste the island the way it was meant to be — bold, briny, and just a little wild.
