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.

Ingredients

Serves Approximately: 4 – 6 People

• Squid: 2 pounds (cleaned and cut into rings or pieces)
• Olive Oil: 1/4 cup (extra virgin)
• Onion: 1 large, finely chopped
• Garlic: 3 cloves, minced
• Tomato Paste: 2 tablespoons
• Canned Tomatoes: 1 (14.5 oz) can, crushed or diced
• White Wine: 1/2 cup
• Water or Fish Stock: 1/2 cup
• Bay Leaf: 1
• Oregano: 1 teaspoon (dried)
• Thyme: 1/2 teaspoon (dried)
• Sugar: 1 teaspoon
• Salt: 1 teaspoon (or to taste)
• Black Pepper: To taste
• Fresh Parsley: For garnish (optional)

Equipment

• • Large Pot or Dutch Oven
  • Knife
  • Cutting Board
  • Measuring Cups and Spoons
  • Wooden Spoon or Spatula

Instructions

1. Prepare the Squid:

• • Clean the squid thoroughly, removing any innards, beak, and cartilage. Cut the squid into rings or pieces.

2. Sauté the Onions and Garlic:

• • 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:

• • 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:

• • 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:

• • 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:

• • 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:

• • 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.