Niki Louca from My Greek Kitchen shares her favourite recipe for squid with red wine with The Greek Herald. You can follow her on Instagram @mygreekkitchen for more!
This recipe can be put together in no time at all, and can also be eaten during Lent (fasting), when seafood is permitted.
Ingredients:
- 1 kg squid rings.
- 2 onions chopped (not too fine and not too chunky).
- 1 ½ cups red wine (any type except sweet).
- ¾ cup olive oil.
- 1 cinnamon stick.
- 2 bay leaves.
- Salt/pepper to your taste.
Method:
Combine all ingredients in a heavy based saucepan and cook for 45-60 minutes till squid is tender.
I use fresh or frozen, already cut squid rings that I buy from my fish monger. Makes it so much easier. Be careful not to use calamari instead of squid. It’s like using eye fillet steak as opposed to chuck steak. One requires quick cooking whereas the other much longer. If you use calamari and cook it for that long it will be very chewy and stiff. If you use squid, it will be very soft as it requires longer cooking. If you use frozen squid rings, you can use them without defrosting. So simple and quick to assemble. This dish tastes even better the next day. Mop up the juices with some home-made bread. Delicious.
Niki Louca runs cooking classes in Melbourne. For more or to book classes visit My Greek Kitchen at www.mygreekkitchen.com.au or Instagram @mygreekkitchen. You can email Niki at: niki@mygreekkitchen.com.au.
