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My review
Greek Squid (Soupies)
MARIA157
"A really delicious and authentic stew of squid in a red wine sauce. This is great served with boiled long-grain rice or French fries. Good for a special occasion."
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Ingredients
1 h 30 m servings 446 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- 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.
- Stir in the wine, olive oil, malt 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.
Nutrition Facts
Per Serving: 446 calories; 20.3 g fat; 11.9 g carbohydrates; 31.7 g protein; 0 mg cholesterol; 17 mg sodium. Full nutrition
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Reviews
Read all reviews 911 Ratings
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Most helpful positive review
11/14/2004
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 flavourf...
Most helpful critical review
12/16/2012
The sauce was spicy but it was missing something. I added chicken bouillon for better taste. I won't make this again.
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11/14/2004
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 flavourf...
11/1/2009
Didn't dare to use cinnamon and cloves and couldn't find malt vinegar. I used instead balsamic vinegar and it was really tasty.
3/9/2009
easy to make, i used red and green peppers (to add nutritional value) and i put a pinch of smoked paprika -- which gave it a real seafood-y smell and taste. served with rice - perfect meal!
2/11/2011
The sauce was wonderful -- it was great on rice, and I think it would be great on a bunch of different items. The squid was also quite good -- I've never cooked squid myself, and I was a little...
5/25/2009
I added a tin of tomatos to make it a bit more sustantial (remember something similiar from long lost Elizabeth Davidson book). Get its a great find as a recipe. I always keep a couple of packs ...
1/8/2010
MMMMM, this was easy and good. It did take more time than the recipe suggested (as noted by others). It took much more than 10 minutes for the juice to reduce (at the point before you add the ...
11/1/2008
I believe this recipe is for cuttlefish rather than squid (judging by the "soupies" in the title as well), although it's tasty when made with squid too. It's well worth trying it with cuttlefish...
12/16/2012
The sauce was spicy but it was missing something. I added chicken bouillon for better taste. I won't make this again.