Hi there, or should I say, ahoy, all you sailors! Today I am posting the recipe for one of my favorite seafood meals. Here in Greece, I can get deep frozen rings of a squid variety called ‘thrapsalo’, which is similar to ‘calamari’, another type of squid that you may have heard of in Greek cooking. Getting the squid rings deep frozen saves me time. All I have to do is defrost and give them a quick wash and they’re ready for the pan.
The usual thing in Greece is to simply fry squid rings, but I go for a healthier alternative that is delicious beyond measure! This is owed to the thick tomato sauce of my recipe that’s rich with flavor (and goodness!)
Try this and its fantastic combo of spices and herbs will make your palate think it’s Christmas! Check this out:
INGREDIENTS (serves 2-3)
About 15 squid rings (defrosted, washed and drained)
1 large red onion (chopped)
1 clove of garlic (chopped)
1 medium beef tomato (skinned and chopped)
About 250 gr of pasata (tomato puree)
A splash of vinegar (or red wine)
2-3 bay leaves
1 stick of cinnamon
1 rosemary sprig (only the leaves, chopped)
Extra virgin olive oil (as much as you’d use in your tomato sauce for pasta)
The zest of 1 fresh lemon (the lemony tang is all the money!)
1/2 cup of jasmine or basmati rice PER PERSON
Optional: Chilly pepper or chilly powder to spice things up
Optional: 1 chopped red pepper, 1 chopped carrot (to add color and more goodness!)
Optional: 3-4 ‘Bahari’ balls (Greek All-Spice)
Heat up the oil and fry the onion and garlic for a few seconds.
Add chopped red pepper/carrot, if using. Stir for a few seconds.
Add the squid rings and fry for a few seconds, stirring gently in medium to high heat.
Add vinegar (or wine) and stir.
Add tomato puree, tomato chunks.
Add chilly pepper/powder, if using.
Add all spices and herbs (except for the parsley, salt, pepper).
Add warm water, just enough to allow the ingredients to cook adequately in the sauce. About 3/4 of a cup.
When it starts to boil, cover and simmer for 25 minutes, stirring a couple of times.
Add salt and pepper, leave uncovered and boil in medium heat till the sauce thickens. About 5-10 minutes is enough, stirring a couple of times.
(Boil the rice in salted water in the meantime).
Use a spoon to remove the bay leaves, cinnamon stick, bahari balls.
Switch off heat. Add parsley and lemon zest and stir gently.
Serve on a bed of rice with a green salad.
Note: Total cooking time is about 35 minutes. Don’t cook too long or the squid will turn hard and chewy.