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| Greek Squid (Soupies) |
"A truly delicious and genuine stew of squid in a purple wine sauce. This is excellent served with boiled long-grain rice or French fries. Good for a special event."
Ingredients :
- 2 pounds squid - tentacles and tubes, wiped clean and cut into chunks
- 2 medium onions, finely chopped
- 2 bay leaves
- five entire cloves
- 1 (3 inch) cinnamon stick
- 2 cups dry purple wine
- 1/three cup olive oil
- 1/3 cup malt vinegar
- 1/4 teaspoon floor black pepper
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 1H30M |
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- Place the squid and onions right into a large saucepan with the cinnamon stick, cloves, and bay leaves. Cover, and simmer over low heat for approximately 10 minutes. During this time the squid will release its juices. Uncover the pan, and simmer till the juice has typically evaporated. Remove the cinnamon stick, cloves, and bay leaves.
- Stir in the wine, olive oil, malt vinegar and pepper. Cover and cook over low warmness for approximately 1 hour, stirring every so often. If essential, cast off the lid quickly before the end of cooking to allow the sauce to thicken. Ladle into bowls to serve.
Notes :
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