Octopus in wine sauce

Delicious recipe for octopus cooked in wine. Aromatic and delicious fits perfectly with wine, spirits, beer, fasting or any other occasion.

 
4.5 stars from 4 Chef

Preparation: 10 minutes | Cooking: 1 hours and 20 minutes | Total: 1 hours and 30 minutes
Recipe for: 4 servings

Nutrients for 1 serving
Calories: 587 calories | Fat: 30 gr.

Recipe Ingredients:

• Purified octopus: 1 kilo 
• Vinegar: 1/3 cup  
• Black pepper: 10 grain  
• Allspice: 10 grain  
• Daphne: 2 sheets  
• Coarsely chopped onions: 6 medium  
• Coarsely garlic: 3 cloves  
• Olive oil: 1/2 cup  
• Dry thyme: 1/2 teaspoon (optional)  
• Salt and pepper: as you like  
• Red dry wine: 1 cup

Instructions:

1. Put the octopus, the vinegar, half the peppercorns, half the allspice, bay leaf and 1 cup water to boil. Simmer until the octopus is tender but not cooked completely. Remove from the pan and let it cool. Cut into pieces. 
2. In a saucepan put the olive oil and sauté the onion with the garlic for 2 to 3 minutes. Add the octopus and cook a little longer. 
3. Add the wine and the remaining pepper, allspice, thyme, half a cup of water and some salt (be careful with salt because the octopus is salty by nature) 
4. Simmer the food until the octopus is cooked completely.
5. Serve hot with boiled rice or mashed potatoes. 

Source: Radicio

Soft fried squid

Fried calamari, delicious, fasting, beloved by kids and adults. The marinade makes them very - very soft.
 

5.0 stars from 4 Chef

Preparation: 15 minutes and 20 minutes marinating | Cooking: 20 minutes | Total: 35 minutes and 20 minutes marinating
Recipe for: 4 servings

Nutrients for 1 serving
Calories: 552 calories | Fat: 30 gr.

Recipe Ingredients:

• Peeled and cut washers squid: 1000 gr. 
• Flour: 1 cup  
• Salt and white pepper: as you like  
• Oil: get as much for frying  
• Kiwi: 3 large

Instructions:

1. Peel the kiwis and mash. Mix them with the squids, place them in a bowl (not metal), cover and refrigerate for 20 minutes. Remove from the refrigerator, wash thoroughly to remove the kiwi and dried. (Kiwifruit contain a substance that softens the proteins. Do not let them in the marinade for over 20 to 30 minutes) 
2. Mix the flour with salt and pepper and wrap lots of squid. Shake to drop the excess flour from the squid. 
3. Heat plenty of oil in pan, burn well and fry the squids for 3 to 4 minutes. Take them out with a slotted spoon to paper towels to drain the excess oil. Continue until you run out of squids. 
4. Serve immediately with freshly cut lemon. 

Source: Radicio

Calamari with sauce

Squids in tomato sauce, easy and delicious, perfect for the days of fasting.

Preparation: 20 minutes | Cooking: 40 minutes | Total: 60 minutes
Recipe for: 4 servings 

Nutrients for 1 serving
Calories: 440 calories | Fat: 18 gr. 

Recipe Ingredients:

• Cleaned small squids: 1 pound 
• Olive oil: 1/4 cup
• Chopped onion: 1 large
• Chopped green pepper: 1 medium (sweet or hot)  
• Chopped garlic: 2 cloves
• White dry wine: 1/2 cup  
• Chopped tomatoes: 700 gr. (Fresh or canned)  
• Salt and pepper: as you like  
• Sugar: 1/2 - 1 teaspoon of tea (depending on how sour is the tomato)  
• Sweet paprika: 1/2 teaspoon  

Instructions:

1. Put in the heat the olive oil in a saucepan and add the onion and pepper. Stir regularly to prevent darkening, for 7 to 8 minutes. Add the garlic and cook for another 2 minutes. 
2. Add the calamari (cut in thick slices) and cook them for 3 minutes, stirring regularly. 
3. Add the wine and after letting it evaporate for 1 to 2 minutes, add the remaining ingredients. Let it boil, then reduce heat and simmer for 30 minutes, until the squids are tender and the sauce thickens. Add some water if necessary.  
4. Serve it hot with rice or boiled potatoes and lettuce salad.

Source: Radicio

Marinated octopus salad

Summary
A "Meze" to accompany Ouzo!
Servings: 6

Ingredients

• 1-2 of pinches dill
• 1 medium octopus
• 1/3 cup of olive oil (at your own discretion)
• 1 large, red onion
• 2-3 pinches of oregano
• 1-2 pinches of pepper
• 1 medium, green pepper
• 2-3 pinches of salt
• 2 medium tomatoes
• 1-2 tablespoons of red wine's vinegar

Directions

• First, boil your octopus for about 35-45 minutes depending on its size.  
• While you are waiting, finely chop all other ingredients and set aside.
• When octopus is ready, cool down with cold water and clean away the slimy red skin and remove the "head" which is the mouth area of the octopus.
• Do this after boiling the octopus instead of before because it is easier.
• Chop up your octopus into 2 cm cubes, add all the other ingredients, and add oil and vinegar as if it were a salad. (Greeks use heaps!!!)
• Hint: this dish is tastier if you put it in the fridge for about half an hour before serving.  
• Kali oreksi!!!

Source: EatGreekTonight

Mydia me tomata kai skordo

Summary
Mussels with Tomato and Garlic 
Servings: 6

 Ingredients

• 3-4 cloves of garlic, sliced
• 2.20 lbs of mussels
• 2-3 teaspoons of olive oil
• 1-2 pinches of parsley
• 1-2 tablespoons of pepper
• 2-3 pinches of salt
• 2-3 medium tomatoes, finely choped
• 6 oz of white wine

 Directions

• Wash the mussels thoroughly.
• Brown the garlic in the oil.
• Add the mussels and stir well.
• Pour in the wine and stir.  
• Add the tomatoes, parlsey and seasonings.
• Boil for 20 minutes.
• Serve warm with fresh parsley.

 Source: www.eatgreektonight.com

Marinated octopus

Summary
Tradition Greek style octopus in marinade.

Ingredients

• 1/2 cup of lemon juice
• 2 medium octopus
• 1 cup of olive oil
• 1 large, yellow onion, chopped
• 1 tablespoon of oregano
• 1 teaspoon of pepper
• 2 teaspoons of rosemary
• 1 cup of white vinegar

 Directions

• Place octopus in a large pan with plenty of water and boil for 2 hours. 
• Remove from heat; wash and remove the skin. 
• Cut in desired size pieces. 
• In a bowl, combine all the ingredients, except the lemon juice, and add octopus. 
• Mix well, cover, and refrigerate for several hours or overnight.
• When ready to serve, stir in the lemon juice. 

Source: www.eatgreektonight.com

kalamari

Summary
Deep fried squid, a crowd favourite. 
Servings: 6

Ingredients

• 1 cup of flour for all purposes
• 1 cup of kalamari, choped to bite-sized pieces
• 1 cup of white onions, finely diced
• 1 pinch of pepper
• 1 pinch of sea salt

 Directions

• Wash the kalamari.
• Place the flour in a mixing bowl and lightly flour the kalamari.
• Salt and pepper the kalamari to taste.
• Place the kalamari in the heated vegetable oil. Fry until golden.

Source: www.eatgreektonight.com

Garides me feta

Summary
Shrimp with feta
Servings: 4

Ingredients

• 1 bay leaf
• 1/4 lb of feta cheese, thickly sliced
• 2 cloves of garlic, crushed
•  4-6 oz of olive oil
• 1 medium, white onion, finely choped
• 1-2 pinches of pepper
• 2-3 pinches of salt
• 1 3/4 lbs of shrimps
• 1 teaspoon of white sugar
• 2 medium tomatoes, finely choped

Directions

• Fry the onions in oil until transparent.
• Add the tomatoes, garlic, bay leaf, salt, pepper, sugar and a little water.  
• Simmer for 20 minutes.
• Clean the shrimp.
• Place the shrimp in a clay pot and cover with the onion mixture.
• Place the feta slices on top.
• Bake in a very hot oven for 6 to 8 minutes.

Source: www.eatgreektonight.com

Chtapodi Ladorigani ( Marinated Octopus )

Summary
Octopus in a vinegrette marinade. Goes very well with ouzo, on a hot day, by the sea.
Servings: 6

Ingredients

• 2.20 lb Octopus
• 6 oz olive oil
• 1-2 pinch oregano
• 1-2 pinch pepper
• 2-3 pinch salt
• 3 oz vinegar (red wine)

Directions

• Wash the octopus and remove the ink bag.
• Place the octopus in a pot with the vinegar and a little water.
• Bring to a boil and simmer until tender.
• Cut the octopus into small pieces and add the salt.
• Beat the oil, vinegar and oregano together and pour over the octopus and serve.

Source: www.eatgreektonight.com

Saganaki Shrimps

Ingredients

•     Salt
•     Thinly chopped parsley
•     2 thinly sliced onions
•     Pepper
•     1/2 cup olίve οil
•     1Kg [2 lbs] peeled and chopped tomatoes
•     1 clove of garlίc
•     1Kg [2 lbs] large uncooked shrimps
•     250gr [1/2 lb] Feta cheese

Directions

1. Saute onions in a frying pan, using olive οίl, until they are golden and tender.
2. Add tomatoes.
3. Add chopped parsley.
4. Add salt and pepper.
5. Squash the garlic and add to the mix.
6. Cover pan and simmer for 60 minutes, stirring occasionally.
7. Put sauce and shrimp ίn 5 fire resistant cooking dishes.
8. Crumble feta cheese over each dish
9. Bake dishes in oven at very hot temperature for aproximately 15 minutes.

Source: Greekrecipes.gr

Octopus with Rice

Ingredients

•     Salt
•     Pepper
•     1.5 cups of rice
•     Parsley
•     500gr [1 lb] tomatoes
•     2 cloves of garlic
•     1 octopus
•     1 cup olive οil
•     1 οnion

Directions

1. Remove all contents of the head sack of the octopus and wash the whole thing well.
2. Place octopus in a sauce pan with no water and allow and simmer in low heat for about 15 minutes.
3. The sauce pan should now contain water from the octopus. Drain the water.
4. Remove octopus from pan and cut it into bite sized pieces.
5. Place octopus pieces back in the sauce pan.
6. Chop onion into very small pieces (best using a blender), and add them in the sauce pan.
7. Chop parsley and add to the sauce pan.
8. Add some pepper.
9. Grind the cloves of garlic and add to the sauce pan.
10. Cover sauce pan and cook over a low heat until the octopus is tender. (use a fork to test this, but it should take aproximately 2 hours, depending on the size of the octopus).
11. In a diferent pot boil water and add salt and rice.
12. Allow 12-15 minutes for the rice to be ready.
13. Drain rice and place it in a deep baking pan or casserole.
14. Add the octopus mix into the rice and blend the two well with a spoon.
15. Place in a preheated oven and bake in medium heat for 7 -10 minutes.

Source: Greekrecipes.gr

Marinated Sole Fish

Ingredients

•     Pepper
•     Salt
•     2 cloνes of garlic
•     Rosemary
•     2 bay leafs
•     Parsley
•     flour
•     700gr [1.5 lb] sole fish
•     1 lemon
•     1 cup oliνe oil
•     1/3 cup of white wine
•     1.5 cups of tomato juice

Directions

1. Clean the innards and scales from the fish.
2. Wash fish well.
3. Squize lemon and sprinkle fish with juice.
4. Place flour on a plate and dip sole in it on both sides
5. Heat olive οil in frying pan large enough for the fish and fry it until its golden borwn on both sides.
6. Place ready fish in a platter and cover to keep it warm.
7. With a scoop, remove half the oil from the frying pan.
8. Add 4 tablespoons of flour in the pan and stir well.
9. Crush garlic and add to the mix in the frying pan.
10. Chop parsley and add to mix.
11. Add a little bit of rosemary, bay leaf, salt and pepper in the mix and keep stiring.
12. Add tomato juice and white wine and stir well for about 10 minutes.
13. Pour sauce over the sole fish and serve.

Source: Greekrecipes.gr

kalamaria Krasata [ Squids in winesauce ]

Ingredients

•     4 tomatoes
•     Parsley
•     Salt
•     Pepper
•     1/2 cup whίte wine
•     8 tablespoons of olive oil
•     1Kg (2.1 lbs) kalamari (squid)

Directions

1. Peel and chop the tomates in cubes.
2. Clean squid and remove all intestines from the head bag.
3. Pour salt over squid and rub them with your bare hands.
4. Wash squid and drain all water.
5. Saute the squids in a frying pan.
6. Pour in 1/2 cup of wine and the choped tomatoes and stir well.
7. Add pepper andsome chopped parsley and stir.
8. Cover pan and cook over a medium heat until squid are soft. (about 35 minutes)
9. Add salt and pepper if required (taste).

Note : Can be served cold or hot. Goes well with rice.

Source: Greekrecipes.gr

Octapus with vinegar sauce

Ingredients

•     2 laurel leaves
•     1 medium sized octopus
•     2 tablespoons olive oil
•     1 teaspoon vinegar
•     Salt

Directions

1.Wash octopus and remove head and 'eye' (the part under the head which is hard).
2.In a finger of boiling water add octopus, laurel leaves. Boil for approx 45’ or until octopus is very tender and remove from water.
3.Cut in pieces and add olive oil, vinegar and salt.

Source: Greekrecipes.gr

Kalamari with rice

Ingredients

•     1/2 cup white wine
•     1/3 cup olive oil
•     2 cloves garlic
•     350gr (.8 lb) diced peeled tomatoes
•     2 tablespoons chopped parsley
•     2 laurel leaves
•     1kg (2 lb) kalamari
•     Salt
•     1 onion finely chopped
•     Pepper

Directions

1. Remove the outer skin of the Kalamari as well as the spine and intestines.
2. Saute onion and garlic in olive oil. Add kalamari and saute for 1 minute.
3. Add white wine and simmer until alcohol evaporates.
4. Add tomato and laurel leaves and season to taste. Simmer slowly for 20' or until kalamari are tender.
5. Add parsley and serve

Source: Greekrecipes.gr

Fried Calamari

Ingredients

•     1Kg (2 lb) Calamari
•     1/2 cup flour
•     Olive Oil
•     Salt
•     1 lemon

Directions

1. Clean calamari well and wash. (remove all intestines)
2. Cut the tentacles portion from the calamari and set aside.
3. Cut the rest in rings.
4. Dredge the calamari rings and legs in flour, so that all of them are lightly coated in flower.
5. Pour olive oil in a frying (about 1.2cm (.5 inch) of olive oil) and heat it up to medium-high heat.
6. Fry the calamari pieces till they are golden in color and tender.
7. Place a paper towel over a plate.
8. Remove the ready calamari and place on the paper towel to drain additional oil.
9. Sprinkle a touch of salt over the calamari.
10. Squize a bit of lemon over them and serve hot.

Source: Greekrecipes.gr

Grilled Grouper fish with tomatoes

Ingredients

•     4 Slices of grouper fish (Sfirida)
•     2 large tomatoes (ripe)
•     1/2 cup olive oil
•     1 lemon
•     Parsley
•     Salt
•     Pepper

Directions

1. Thinly chop tomatoes and parsley.
2. Marinate fish with a little olive oil and salt and grill till done.
3. In the mean time add the chopped tomatoes, parsley, olive oil, juice form 1 lemon as well as salt and pepper in a bowl and mix all together well.
4. When fish is ready remove from grill and pour over the tomatoe sauce.
5. Serve hot.

Note : Served best with potato salad.

Source: Greekrecipes.gr

Baked Cod Fish

Ingredients

•     Pepper
•     Salt
•     Olive oil
•     150gr (.35 lb) feta cheese
•     Oregano
•     3 cloves of garlic
•     3 ripe tomatoes
•     2 cod fish fillets

Directions

1. Grease a baking pan with some olive oil and place the fish fillets in it.
2. In a bowl chop and crush the tomatoes, add a pinch of oregano, 4 tablespoons olive oil, and 3 crushed cloves of garlic. Mix everything together well.
3. Pour some of the tomato mix over each fillet and add some salt and pepper to taste.
4. Crumble some feta cheese over each fillet and bake in a preheated oven at 180C (350 F) for 30 to 45 minutes.
5. Check the fish occasionaly to make sure it does not get overcooked and dry up.
6. Serve hot.

Note : Goes well with potato salad. Serves 2.

Source: Greekrecipes.gr

Shrimp and Rice in tomato sauce

Ingredients

•     3 tomatoes
•     1 kg medium sized shrimp tails
•     1 glass white wine
•     3 medium onions
•     Dried oregano
•     Dried basil
•     Pepper
•     Salt
•     Olive Oil
•     4 cloves of garlic

Directions

1. Prepare your ingredients - chop onions, chop garlic, chop tomatoes, wash and clean shrimps.
2. Saute the onions in a medium saucepan.
3. When onions are golden, add the chopped tomato in the saucepan.
4. Add 4 tablespoons olive oil, salt, pepper, a pinch of oregano and basil and stir well.
5. Turn the heat to high and let the mix begin to boil. Crush and add 4 cloves of garlic and a glass of white wine while stirring well.
6. Reduce the heat to medium-low, cover and stir occasionally.
7. In a pot add a little bit of water and bring to a boil. Add the shrimp (water should be slightly covering the shrimps) and boil for approximately 3 minutes (until shrimps are tender - depends on the size).
8. Remove the shrimp from the pot (but do not dispose of the water you boiled them in) and add them to the tomato mix.
9. Add 2 tablespoons of the water you used to boil the shrimp in to the saucepan and allow the sauce to cook for 30 minutes, stirring it occasionally.
10. Add some more water to the pot in which you boiled the shrimps and use that water to boil some rice.
11. Pour the sauce in the pot with the rice and mix the two together.

Makes 4 servings.

Variations : Use Basmatti rice as an alternative. Add 3 tablespoons of (medium) curry during step 5.

Source: Greekrecipes.gr

AstakoPilafo [Lobster with rice]

Ingredients

•     1Kg (2 lb) lobster
•     1 cup rice
•     2 large onions
•     3 medium tomatoes
•     1 cup olive oil
•     basil (fresh or dried)
•     salt
•     pepper

Directions

1. Wash and boil the lobster in a pot (boil for aproximately 13 mins for a 1kg(2lbs) lobster (+3 mins per 1/2Kg(1lb)).
2. While the lobster is boiling, chop two onions and the tomatoes (but keep separately).
3. When the lobster is ready, remove it from the pot, but do not throw away the water.
4. Clean the lobster from the shell and cut the tail in pieces.
5. In a deep saucepan, add a cup of olive oil, the chopped onions, salt, pepper, basil and the lobster slices. Saute the lobster slightly on each side and then add the tomatoes.
6. Take two cups of the water in which you boiled the lobster and pour them in a pot. Bring the water to boil and then add a cup of rice.
7. Allow time for the rice to be ready (cover and cook in low heat – according to the type of rice you use).
8. When ready, pour the rice in the pot wit the sauce and serve. (Alternatively if you wish to make a more presentable dish, use a cake pan (form) and then pour the sauce over the formed rice.).

Source: Greekrecipes.gr