This squid recipe doesn’t involve loads of prep and it rustles up a quick, tasty meze for four in no time.
Serves: 4 Preparation time: 20′ Cooks in: 30′ Ready in: 50′
1 kg squids rings
2 large red onions, diced
2 garlic cloves, chopped
5 whole cloves
½ tsp cinnamon powder or cinnamon stick
½ tsp sugar
400 gr chopped tomatoes (tin)
1/3 cup ouzo or other anise based spirit
3 bay leaves
½ tsp cayenne pepper
1/4 cup extra-virgin olive oil
In a large pan and in medium heat, add olive oil and cook onion until translucent and tender. Stir in garlic and cook for another minute. Add squids and season with a little salt. Sprinkle with cayenne pepper and cook for another 3-4 minutes, until squids get a nice color.
Pour in ouzo, add cinnamon, cloves and sugar. Boil for 10 minutes and stir in chopped tomatoes. Reduce heat, add bay leaves and simmer until sauce thickens and squids are cooked through. Serve as a meze (appetizer) or with basmati rice.
Και η ελληνική συνταγή: Κοκκινιστά καλαμάρια