Introduction
Kalamari Kathista is a traditional Greek dish featuring tender squid cooked in a savoury tomato sauce with aromatic herbs and spices. This dish showcases the Mediterranean flavours and is often enjoyed as a main course, accompanied by rice, pasta, or crusty bread. The slow-cooked squid absorbs the rich flavours of the sauce, resulting in a delicious and satisfying meal.
Instructions
1. Prepare the Squid:
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- Clean the squid thoroughly, removing any innards, beak, and cartilage. Cut the squid into rings or pieces.
2. Sauté the Onions and Garlic:
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- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes soft and translucent, about 5-7 minutes.
- Add the minced garlic and cook for another 1-2 minutes, until fragrant.
3. Add Tomato Paste and Spices:
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- Stir in the tomato paste, cooking for 1-2 minutes to caramelise slightly.
- Add the bay leaf, dried oregano, and dried thyme. Mix well.
4. Deglaze and Add Liquids:
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- Pour in the white wine, scraping up any browned bits from the bottom of the pot. Allow the wine to simmer and reduce slightly, about 3-4 minutes.
5. Add Tomatoes and Squid:
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- Stir in the crushed tomatoes and sugar. Add the squid pieces to the pot, ensuring they are well coated with the sauce.
- Pour in the water or fish stock, and bring the mixture to a boil.
6. Simmer:
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- Reduce the heat to low, cover the pot, and let the dish simmer for about 45-60 minutes, until the squid is tender and the flavours have melded. Stir occasionally and check the seasoning, adding salt and black pepper to taste.
7. Serve:
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- Once the squid is tender, remove the bay leaf.
- Serve the Kalamari Kathista hot, garnished with fresh parsley if desired. Pair it with rice, pasta, or crusty bread to soak up the delicious sauce.
Tips
- Tenderizing Squid: To ensure the squid is tender, avoid overcooking. Squid can become rubbery if cooked for too long at high heat.
- Flavour Enhancement: Allowing the dish to sit for a few hours or overnight can enhance the flavours.
- Wine Selection: Use a good-quality white wine for cooking, as it adds depth to the flavour. A dry white wine like Sauvignon Blanc or Pinot Grigio works well.
- Serving Suggestions: This dish pairs well with a simple salad, steamed vegetables, or a light pasta dish.
