Greek Braised Squid Recipes

GARLIC-AND-HERB-BRAISED SQUID

Garlic-and-Herb-Braised Squid image

Categories Garlic Tomato Braise Dinner Squid White Wine Healthy Gourmet New York Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 6 servings

Number Of Ingredients 9

Ingredients

1 1/2 pounds cleaned squid
2 cups flat-leaf parsley sprigs, divided
5 garlic cloves
3 tablespoons olive oil
1/4 teaspoon hot red-pepper flakes
3/4 cup Chardonnay
1 (28-ounce) can whole tomatoes in juice, coarsely chopped
1/4 cup water
Accompaniment: crusty bread

Steps:

Rinse squid under cold water and pat dry. Halve any large tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/2-inch-wide rings.
Chop enough parsley to measure 2 tablespoons and reserve. Chop remaining parsley and garlic together. Heat oil in a 4-quart heavy pot over low heat until hot, then cook parsley-garlic mixture and red-pepper flakes, stirring, until garlic begins to sizzle, about 2 minutes. Increase heat to medium-high and add squid, then cook, stirring occasionally, until squid is barely opaque, about 1 minute. Add wine and briskly simmer, uncovered, stirring occasionally, until slightly reduced, about 10 minutes. Add tomatoes with their juice, water, 1 1/4 teaspoons salt, and 1/2 teaspoon pepper and simmer, covered, stirring occasionally, until squid is very tender, 30 to 40 minutes.
Season with additional salt and pepper and stir in reserved parsley.

GREEK BRAISED SQUID

Greek Braised Squid image

Make and share this Greek Braised Squid recipe from Food.com.

Provided by English_Rose

Categories Squid

Time 2h35m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

olive oil, for frying
2 white onions, sliced into rings
3 celery ribs, thickly sliced diagonally
2 fennel bulbs, coarsely sliced
1/2 teaspoon cumin seed
1/2 teaspoon fennel seed, toasted and ground
1/2 teaspoon coriander seed, toasted and ground
2 red chilies, chopped
1 (14 ounce) can tomatoes
1 cup red wine
4 cups fish stock
2 oranges, juice and zest of
6 squid, cleaned, thick-cut into 1in squares
2 tablespoons cilantro, coarsely chopped
ciabatta, to serve

Steps:

Preheat the oven to 275°F
Heat a little olive oil in a heavy-based ovenproof casserole and sweat the onions, celery and fennel until softened but not brown. Stir in the ground spices, chili to taste and the tomatoes.
Add the wine, fish stock, orange juice and zest, then stir in the chopped squid.
Cover and bake for about 2 hours until tender. Stir through some of the chopped cilantro.
Serve in big bowls, sprinkled with remaining coriander and accompanied by lots of fresh ciabatta to mop up the juice.

Nutrition Facts : Calories 232.9, Fat 2.9, SaturatedFat 0.6, Cholesterol 2.3, Sodium 461.9, Carbohydrate 35.1, Fiber 10.2, Sugar 7.1, Protein 9.9

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