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Squid With Tomatoes And Wine, Greek Style

1 lb. whole squid, fresh or frozen
1 c. chopped onion
1/4 c. cooking or olive oil
1/4 c. Madeira wine
1 tsp. sugar
1/2 tsp. salt
1 bay leaf
1 cinnamon stick
Dash of pepper
1 tbsp. flour
1 c. canned tomatoes
1/2 c. water
1/4 c. tomato paste

Thaw frozen squid. To clean, first grasp the head and mantle (body) firmly in your hands and pull off the head, tentacles (arms) and ink sac. Pull the transparent backbone or quill from the mantle. Squeeze any remaining entrails from inside the mantle. Under cold, running water, peel off the speckled membrane that covers the mantle. Wash the mantle thoroughly, inside and out. Drain. Cut mantle into 1-inch strips. Cut tentacles into 1-inch pieces. Cook onion in hot oil until tender. Add squid and cook for approximately 5 minutes. Add wine and seasonings. Sprinkle with flour; cook until smooth, stirring constantly. Add tomatoes, water and tomato paste. Cover and simmer for approximately 30 to 40 minutes or until squid are tender. Serve over rice. Makes 3 to 4 servings.

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