Best 6 Greek Squid Soupies Recipes

GREEK SQUID (SOUPIES)

Steps:

• 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.

GREEK SQUID (SOUPIES)

Steps:

• 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.

GREEK SQUID (SOUPIES)

Steps:

• 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.

GREEK SQUID (SOUPIES)

Steps:

• 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.

GREEK SQUID (SOUPIES)

Steps:

• 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.

GREEK-STYLE STUFFED SQUID

Steps:

• Make sure the squid bodies gave been thoroughly gutted. Rinse them, pat dry, and set aside. Place the chopped tentacles in a dish and set them aside.
• Prepare the stuffing: Briefly heat the olive oil in a medium-sized skillet, add the onion and garlic, and saute the vegetables 1 minute. Add the chopped tentacles and saute 1 minute. Remove the skillet from the heat, add all the remaining stuffing ingredients, EXCEPT the squid bodies, stirring to combine thoroughly.
• Stuff the squid: With your fingers or a very narrow small spoon (like a demitasse spoon), place about 2 1/2 tablespoons of the stuffing into each body, leaving some room in the cavity to allow for shrinkage as the squid cooks. After the stuff has been divided into the squid bodies, secure the opening of each by weaving a toothpick through it horizontally.
• Prepare the braising sauce: Use a skillet or braising pan with a tight fitting lid that is just large enough to hold all the squid in a single layer. Briefly heat the olive oil, add the onion and garlic, and saute for 1-2 minutes, until the onion is just soft. Add the remaining sauce ingredients and bring to a simmer.
• Braise the squid:.
• Add the stuffed squid to the sauce in a single layer. Bring to a simmer, then turn the heat to low, and cover the pan tightly. Gently simmer for 50 minutes to 1 hour (the longer time for larger squid), checking after about 40 minutes to be sure the liquid has not evaporated and adding some wine or water if needed. Serve the squid hot with some of the sauce spooned over them.