Grenadines Stewed Conch (or Calamari) in Creole Tomato Gravy – Authentic Saint Vincent & Grenadines Recipe

Ingredients for Grenadines Stewed Conch (or Calamari) in Creole Tomato Gravy (4 Servings)

• 1.25 lbs (or 2.5 cups) tender calamari or conch, prepped into bite-sized pieces
• 1.5 cups sweet bell peppers, washed and trimmed
• 1 cup plum tomatoes
• 1 medium onion and 3 cloves garlic, finely minced with thyme
• 1.5 tbsp traditional Saint Vincent & Grenadines seasoning (chives, lime juice, garlic, scotch bonnet)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown tender calamari or conch for 5 minutes.
2. Add minced onion, garlic, thyme, and chives, lime juice, garlic, scotch bonnet, stirring for 2 minutes until deeply aromatic.
3. Add sweet bell peppers and pour in the braising liquid; bring to a lively simmer.
4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
5. Stir in plum tomatoes right before serving warm.