Epirotic-style Stuffed Squid

Ingredients

In this adaptation of Calamars a la sitgetana from Spanish cuisine to Epirotic cuisine, we incorporate local Epirotic ingredients and flavors. Instead of using Spanish spices like paprika and saffron, we focus on the use of aromatic herbs such as oregano and thyme, which are commonly found in Epirotic cuisine. Additionally, we replace the traditional Spanish stuffing ingredients with a mixture of spinach and feta cheese, which are popular ingredients in Epirotic dishes. We alse have the original recipe for Calamars a la sitgetana, so you can check it out.

• 8 medium-sized squid 8 medium-sized squid
• 200g (7oz) spinach, blanched and chopped 200g (7oz) spinach, blanched and chopped
• 150g (5.3oz) feta cheese, crumbled 150g (5.3oz) feta cheese, crumbled
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 cup tomato sauce 1 cup tomato sauce
• 1 tablespoon fresh oregano, chopped 1 tablespoon fresh oregano, chopped
• 1 tablespoon fresh thyme, chopped 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 28g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Clean the squid by removing the tentacles and the innards. Rinse them thoroughly under cold water and pat dry.
2. 2.
   In a pan, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the blanched spinach to the pan and cook for a few minutes until any excess moisture evaporates.
4. 4.
   Remove the pan from heat and let the spinach mixture cool slightly. Then, stir in the crumbled feta cheese, oregano, and thyme. Season with salt and pepper to taste.
5. 5.
   Stuff each squid with the spinach and feta mixture, ensuring not to overfill.
6. 6.
   In a separate pan, heat olive oil over medium heat. Add the stuffed squid and cook for about 2-3 minutes on each side until lightly browned.
7. 7.
   Pour the tomato sauce into the pan, reduce the heat to low, cover, and simmer for about 20 minutes, or until the squid is tender.
8. 8.
   Serve the Epirotic-style Stuffed Squid hot, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Spinach — Make sure to blanch the spinach before chopping it to remove any bitterness and excess moisture.
• Feta cheese — Opt for a good quality feta cheese for its creamy and tangy flavor. If desired, you can substitute it with a local Epirotic cheese like Metsovone.

Tips & Tricks

• To ensure the squid remains tender, avoid overcooking it as it can become rubbery.
• Serve the stuffed squid with a side of lemon wedges for a refreshing citrus twist.
• If you prefer a spicier flavor, add a pinch of crushed red pepper flakes to the tomato sauce.

Serving advice

Serve the Epirotic-style Stuffed Squid as a main course accompanied by a fresh salad and crusty bread. The vibrant colors and enticing aroma of this dish make it an excellent centerpiece for a dinner party or a special family meal.

Presentation advice

Arrange the stuffed squid on a platter, drizzle some of the tomato sauce over them, and garnish with fresh herbs such as parsley or dill. The vibrant colors of the squid and the aromatic herbs will make for an appealing presentation.