Squids and Feta Cheese
Serves: 4
Preparation time: 30 min.
Squid and Octopus are a staple of the Greek cuisine. Its rocky coast, the myriad of islands and clean waters are the perfect habitat for them.
A Greek favorite often served in bars and bistros in Athens, a typical Mezze dish.
Ingredients
Quantities for appetizer. If used as main dish double quantities.
- 1 kg (2 lbs) squid, cleaned
- 500 gr (about 2 cups) ripe tomatoes, peeled, seeded and chopped coarsely
- 3 tbsp extra virgin olive oil
- 1 small onion thinly sliced
- 1 small bird's eye chili or Jalapeno pepper seeded and thinly sliced
- 1 small green pepper, seeded and thinly sliced
- 1 cup dry white wine
- 2 tbsp fresh chopped coriander or fresh Italian parsley
- 1/4 cup (125gr) crumbled feta cheese for garnish
Preparation:
Cut the bodies of the cleaned squid into 5cm pieces and crisscross with a point sharp knife. Cut the tentacles in bite size portions.
Heat 2 tbsp olive oil over medium heat. Add onion, green pepper and bird's eye chili and cook until they are soft, about 10 minutes. Stir in the fresh tomatoes. Cook until almost all liquid is dried out. Remove from heat and set aside. Season with salt and fresh pepper.
Heat 1 tbsp olive oil over high heat and cook squid for 3-5 minutes or until juices are almost gone. Add tomato-pepper mix and cook for 25 minutes further.
Taste again for salt and pepper. Sprinkle the chopped coriander and feta cheese on top and serve at room temperature.
This dish is equally good as a main course served with orzo. Just double quantities and keep the tomato-pepper mix a bit more liquid.
