Kalamarakia krassata (squid in wine sauce)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | kilograms | Small squid; (2lb) |
| 5 | tablespoons | Olive or vegetable oil |
| 500 | grams | Onions; sliced (1lb) |
| 6 | tablespoons | Red wine |
| 150 | millilitres | Water; (1/4 pint) |
| 1 | teaspoon | Dried thyme |
| 2 | smalls | Tomatoes; chopped |
| 1 | Green or red pepper; de-seeded and cut | |
| ; in thin strips | ||
| Salt and freshly ground black pepper | ||
Directions
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.
Cut off the upper part of the head, just underneath the eyes, being careful not to splash yourself with the ink, and discard it.
Wash the remaining part with the tentacles attached and drain.
Slice the bodies in 2.5cm (1inch) wide strips.
Heat the oil and fry the onions until lightly brown. Add the squid and fry on a high heat, stirring for a few minutes.
Pour in the wine slowly and then add the water, thyme and seasoning; cover and cook gently for 20 minutes, stirring occasionally to prevent sticking.
Add the tomatoes and pepper and cook for a further 5-10 minutes.
The sauce should be substantially thick and deliciously sweet with softened onions.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.