Title: Greek Calamari
Categories: Shellfish Entree Turkish
Yield: 1 Servings
| 1 | | Kilo (2.2 lbs) squid |
| | | (calamari) |
| 1/2 | c | (preferably olive) oil |
| 1 | md | Onion, finely chopped |
| 1 | | Stick of celery, finely |
| | | Chopped |
| 1 | | Clove of garlic |
| 1 | | Carrot, finely chopped |
| 1/2 | c | White wine |
| 1 | sm | Tin of skinned tomatoes |
| | | Chilli peppers to taste... |
| | | Salt & pepper |
Clean and wash the squid thoroughly. While cleaning, ensure you remove the
long "backbone", which is a plasticky, see-through strip in the main body
of the squid. Heat the oil on fierce heat until it is hot enough to saute
the onion, the carrot and the celery for a couple of minutes, reducing the
heat as necessary. Add the squid whole or cut in halves and saute for a few
more minutes, bringing the heat up a little - they should not be added
first as they shed water during sauteing. Add the garlic (sliced in to thin
slices) and add the wine (if you have resisted the temptation to drink
it...!) and let the mixture boil for a few minutes . Add the tomatoes,
salt, pepper and the chilli peppers, which you should slice into ringlets.
Cover the pan and leave to simmer for 20 to 25 minutes, depending on the
size of the squid. Remove the pan from the heat, and serve the squid on a
bed of rice (fried rice is ideal). From: Bryan Hollamby Date: 25 Jan 97
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