Spicy Squid in Wine, Cyprus Style
Yield
8 servingsPrep
30 minCook
60 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
squid
small |
|
| ¼ | cup |
olive oil
or corn |
|
| 3 | each |
onions
peeled, sliced |
|
| ¼ | cup |
vinegar
|
|
| ½ | cup |
red wine
dry |
*
|
| 2 | each |
cinnamon sticks
|
*
|
| 4 | each |
cloves
whole |
*
|
| 1 | each |
bay leaves
|
*
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
squid
small |
|
| 59 | ml |
olive oil
or corn |
|
| 3 | each |
onions
peeled, sliced |
|
| 59 | ml |
vinegar
|
|
| 118 | ml |
red wine
dry |
*
|
| 2 | each |
cinnamon sticks
|
*
|
| 4 | each |
cloves
whole |
*
|
| 1 | each |
bay leaves
|
*
|
| 1 | x |
salt and black pepper
|
*
|
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.
