in Greece

Kalamarakia Yahni

updated

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Ingredients for 4 servings:

  • 2 cans of squid tube(s) (Kalamarakia) 220 g net weight each
  • 3 onions
  • 1 can tomatoes, chunky, 175 g net weight
  • 150 ml red wine
  • 3 bay leaves
  • 1 tbsp sweet paprika paste
  • 150 ml olive oil
  • salt and pepper
  • oregano

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

squid pot

Rinse the calamari under running water, remove the inner bones, and slice the calamari. Cut the onions into eighths. Heat the oil in a pan and sauté the onions, bay leaves, and paprika. Deglaze with red wine, add the tomatoes and calamari, and season with salt, pepper, and oregano to taste. Close the lid and simmer gently for about 30 minutes. Rice goes well with this dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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