Squid braised with garlic & rosemary

Squid braised with garlic & rosemary

By
From
The Islands of Greece
Serves
2 as a starter or 4 as a meze
Photographer
Steven Joyce

Another dish inspired by the wonderful Mavrikos restaurant in Lindos, Rhodes.

Ingredients

Quantity Ingredient
4 tablespoons extra-virgin olive oil
8 garlic cloves, peeled and halved
pinch salt, plus more if needed
200g squid bodies and tentacles, cleaned and chopped into bite-sized pieces
1 tablespoon red wine
1 teaspoon rosemary leaves, finely chopped
1/4 teaspoon balsamic vinegar, (optional)

Method

  1. Place the olive oil in a heavy-based pan and warm it over a gentle heat. Add the garlic and the salt and cook slowly until the garlic is beginning to soften. Now add the squid and the wine. Cover and cook gently on a low heat for 30 minutes.
  2. After 20 minutes of cooking, add the rosemary to the pan and replace the lid for the final 10 minutes.
  3. At the end of cooking, taste, add more salt if necessary and stir in the balsamic vinegar (if using). Serve immediately.
Tags:
The Islands of Greece
Rebecca
Seal
Greek
Greece
Europe
European
Mediterranean
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