Spicy Squid in Wine, Cyprus Style
Submitted by judiann
Tender squid braised in red wine, vinegar, and warm spices like cinnamon and cloves, Cyprus style. A Mediterranean appetizer that’s equally stunning served warm or at room temperature.
YIELD
8 servingsPREP
30 minCOOK
60 minREADY
90 minOn the sun-drenched island of Cyprus, squid isn’t rushed. It’s slow-braised in red wine and vinegar until it turns impossibly tender, soaking up the warmth of cinnamon sticks, whole cloves, and bay leaf.
This is old-world Mediterranean cooking at its most elemental. Olive oil, onions, wine, and time. The squid simmers uncovered until all the liquid is absorbed and the flesh is soft enough to cut with a fork.
Serve it warm as a main course or let it cool to room temperature for a stunning meze spread alongside crusty bread and olives.
Chef Tips
- Clean the squid thoroughly, removing the cartilage and ink sac; rub salt on the outer sacs to help remove any slippery residue
- Low heat and patience are everything here; rushing the cook will leave you with rubbery squid
- Remove the whole spices and bay leaf before serving so no one gets an unexpected bite of clove
Ingredients
Directions
Wash and clean the squid, separating the outer sacks from the heads and tentacles, removing and discarding the translucent cartilage, and small sand bag and ink.
Rub salt on the outer sacs and rinse them inside and out with cold water.
Rinse head and tentacles thoroughly.
Heat the oil in a pan, add the squid, including the tentacles, and onions, and cook slowly until the onions are translucent.
Pour the vinegar and wine over the squid and onions, then add the remaining ingredients and enough water to almost cover the squid, if necessary.
Cook, uncovered, over low heat until the squid are tender and all the wine has been absorbed, approximately 1 to 1¼ hours.
Remove the spices and bay leaf.
Cut the squid into bite-sized pieces and serve warm or cold.
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