Kalamaria Pilafi Squid Pilaf Recipes

BARBECUED SQUID: KALAMARIA MARINATA

Steps:

• Preheat grill.
• Clean the squid thoroughly, removing the backbone and head. Separate the tentacles from the body. Leave the tentacles and the body, whole.
• Brush the squid with the olive oil and season with salt and pepper. Place on a hot grill and mark on all sides. Grill until cooked through about 3 minutes.
• In a bowl mix together the vinegar, lemon juice, extra-virgin olive oil, garlic, oregano, chile, salt, and pepper. Pull the squid from the grill and cut the body into inch-sized rings leaving the tentacles whole. Put the squid in the marinade hot. Mix well. Serve warm or chilled as a meze with a glass of ouzo.

KALAMARIA PILAFI ( SQUID PILAF)

Steps:

• Clean and cut the squid and chop the tentacles into small pieces. Heat a 12-inch frying pan and add the oil, garlic, onion, and celery, and saute until the onion is clear. Add the prepared squid and the remaining ingredients except the water and rice. Bring to a simmer and cook for 20 minutes, covered.
• Stir in the rice. Add the water, bring to a boil, and turn to a simmer. Cook, covered, for 25 minutes or until the rice is done. Additional salt may be added if needed.

KALAMARAKIA TIGANITA (FRIED SQUID)

Steps:

• Prepare the squid, rinse them, and drain in a colander for 1 hour.
• Deep-fry them as long as the oil is not too hot (about 350 degrees F/ 180 degrees C is the right temperature).
• Put the flour with salt in a plate, mix well and add half of the pieces of squid, but leave the tentacles for the end.
• Turn them in the flour, then lift a few pieces up at a time, shake excess flour off and drop them in the hot oil.
• When they turn a nice golden color lift them out with a slotted spoon.
• At the end sprinkle the lemon juice all over, some oregano, and serve immediately.
• These squid should always be fried just before they are to be eaten and should not be re-fried or re-heated!