Many people in Cyprus fast during the Great Lent (50 days preceding the Greek Orthodox Easter), which started on Green Monday, February 27. They abstain from meat, eggs, fish, cheese and dairy products. Shellfish is excluded as it is bloodless. I only fast during the Holy Week, however Calamari is one of my most favourite dishes regardless of the time of year. I usually grill it or fry it, but the other day I cooked it in tomato sauce and it was just as delecious!
- 4 tbsp olive oil
- 1 can peeled tomatoes
- 1 tbsp tomato paste dissolved in 1 cup hot water
- 1 onion, finely chopped
- 4 cloves garlic, sliced
- 1 tsp sugar
- some parsley, finely chopped
- some fresh coriander, finely chopped
- salt and pepper
- 1 wine glass dry, white wine
- Heat the olive oil in a large saucepan over medium heat. Stir in the garlic and onion and sauté for a couple of minutes making sure they don't turn brown. Add the calamari and cook over medium heat for 5 minutes.
- Stir in the wine, the peeled tomatoes, the tomato paste and the sugar, cover and cook for 15 minutes over low heat, stirring occasionally.
- Add salt and pepper, the parsley and the coriander and stir. Switch off heat and cook for 5 minutes.
- Serve the calamari and sauce over cooked rice or pasta.
Recipe by Anastasia Marou
- Preheat oil in a heavy, deep frying pan or pot. Oil should be heated to 365 degrees F (180 degrees C).
- In a medium size mixing bowl mix together flour, salt, oregano and black pepper. Dredge squid through flour and spice mixture.
- Place squid in oil for 2 to 3 minutes or until light brown. Serve with crispy chips and a salad.