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  • Kalamarakia Krassata (Squid In Wine Sauce)

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    Kalamarakia Krassata (Squid In Wine Sauce)
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 kg Small squid, (2lb)
    • 5 Tbsp. Olive or possibly vegetable oil
    • 500 gm Onions, sliced (1lb)
    • 6 Tbsp. Red wine
    • 150 ml Water, (1/4 pint)
    • 1 tsp Dry thyme
    • 2 sm Tomatoes, minced
    • 1 x Green or possibly red pepper, de-seeded and cut in thin strips Salt and freshly grnd black pepper

    Directions

    1. Prepare the squid. Pull the head of each squid away by hand, slit open the body lengthways and empty it of all its innards; wash it to remove any trace of sand and drain it.
    2. Cut off the upper part of the head, just underneath the eyes, being careful not to splash yourself with the ink, and throw away it.
    3. Wash the remaining part with the tentacles attached and drain.
    4. Slice the bodies in 2.5cm (1inch) wide strips.
    5. Heat the oil and fry the onions till lightly brown. Add in the squid and fry on a high heat, stirring for a few min.
    6. Pour in the wine slowly and then add in the water, thyme and seasoning; cover and cook gently for 20 min, stirring occasionally to prevent sticking.
    7. Add in the tomatoes and pepper and cook for a further 5-10 min.
    8. The sauce should be substantially thick and deliciously sweet with softened onions.

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