Soupies (Greek calamari stew)

    (14)
    1 hour 30 min

    A really delicious and authentic Greek stew of squid in a red wine sauce. This is great served with boiled long-grain rice or chips. Good for a special occasion.


    17 people made this

    Ingredients
    Serves: 4 

    • 1kg squid - tentacles and tubes, cleaned and cut into chunks
    • 2 medium onions, finely chopped
    • 2 bay leaves
    • 5 whole cloves
    • 1 (7cm) cinnamon stick
    • 500ml dry red wine
    • 75ml olive oil
    • 75ml malt vinegar
    • 1/4 teaspoon ground black pepper

    Method
    Prep:15min  ›  Cook:1hr15min  ›  Ready in:1hr30min 

    1. Place the squid and onions into a large saucepan with the cinnamon stick, cloves and bay leaves. Cover, and simmer over low heat for about 10 minutes. During this time the squid will release its juices. Uncover the pan, and simmer until the juice has mostly evaporated. Remove the cinnamon stick, cloves and bay leaves.
    2. Stir in the wine, olive oil, vinegar and pepper. Cover and cook over low heat for about 1 hour, stirring occasionally. If necessary, remove the lid shortly before the end of cooking to allow the sauce to thicken. Ladle into bowls to serve.

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    Reviews & ratings
    Average global rating:
    (14)

    Reviews in English (12)

    0

    Very tasty and easy to make. I actually used soupies (cuttlefish), not squid,  -  03 Jul 2014

    by
    13

    Although i found the cooking time needed to reduce the sauce was longer than stated, it was WELL WORTH the time it took. It turned out absolutely sublime, the sauce was very piquant and flavourful. I threw some chopped cilantro on the top to serve, and some creamy mashed potato on the side and it was awesome, my husband, who is a big seafood lover, was very impressed. This one is a keeper, I will definately be making it again. Thank you Maria, for a truly awesome recipe!!  -  14 Nov 2004  (Review from Allrecipes US | Canada)

    by
    5

    Didn't dare to use cinnamon and cloves and couldn't find malt vinegar. I used instead balsamic vinegar and it was really tasty.  -  01 Nov 2009  (Review from Allrecipes US | Canada)

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