Squid with Tomato Sauce and Feta

Wednesday 27 August

We have done this twist on the Frugal Gourmet's garides me feta before. 

This time, we looked back to the Frug's original recipe for "Greek" tomato sauce, and it used ingredients I have rarely seen in Greece, such as red wine and canned tomato sauce.  Instead, we did this.

Kalamarakia me Feta

olive oil

1 yellow onion, chopped

1 clove garlic, minced

2 Tbsp. tomato paste

3 big ripe tomatoes, chopped 

2 Tbsp. chopped parsley

1/4 tsp. cinnamon

big pinch ground allspice

white wine as a drizzle

2 Tbsp. fresh oregano

1/4-1/2 lb. feta, cut into half-inch cubes

Drizzle oil in a pan, add onion and sauté until translucent.  Add garlic and let sizzle for half a minute, then add tomato paste and stir about until a bit toasty.  Then add tomatoes with their juice, parsley, cinnamon, allspice, and enough wine to loosen the sauce.  Let simmer for about 20 minutes.

In the meantime, slice the squid bodies into half-inch-thick rings, and the tentacles into bite-size pieces, feeling around and removing tough things like beaks, if any.  Put them in the sauce and let them simmer on low heat for 40-50 minutes, until shrunken but tender.

At end, add oregano leaves and feta cubes, and simmer 2-3 minutes, until cheese is hot but not melted, before serving.

This doesn't claim to be genuinely Greek, just tasty.