Squid with Feta

Thursday 10 May
Kalamarakia me feta is our take on the old standard of garides me feta, shrimp with feta (see Hybris with shrimp).
It starts with a simple Greek tomato sauce: onions sautéed in oil (no garlic, so as not to distract from the sweet notes), a can of diced tomatoes, seasoned with fresh oregano and the two magic ingredients: a shot of cinnamon and a pinch of allspice. We defrosted the squid rings (just dunked in cool water for about five minutes), which keeps them from throwing off too much water, and then slid them into the sauce. Cover and cook till tender (about half an hour), finally add cubed/crumbled feta and cook until it's soft.
Yummy, but we're still working on our Frenchified dish to be called Feta Complet.