Greek Calamari Stew

Greek Calamari Stew


15 people made this

A really delicious and authentic stew of squid in a red wine sauce. This is great served with rice for a special occasion.


Serves: 4 

  • 1 kg squid - tentacles and tubes, cleaned and cut into chunks
  • 2 medium red onions, finely chopped
  • 1 cinnamon stick
  • 5 whole cloves
  • 2 bay leaves
  • 2 cups (500ml) dry red wine
  • 4 tablespoons olive oil
  • 4 tablespoons red wine vinegar
  • 1/4 teaspoon freshly ground black pepper

Preparation:15min  ›  Cook:1hour15min  ›  Ready in:1hour30min 

  1. 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.
  2. Uncover the pan, and simmer until the juices have mostly evaporated. Remove the cinnamon stick, cloves, and bay leaves.
  3. Stir in the wine, olive oil, 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.

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Reviews (2)


Although i found the cooking time needed to reduce the sauce was longer than stated, it was WELL WORTH the time it took. It turned out absolutely sublime, the sauce was very piquant and flavourful. I threw some chopped coriander on the top to serve, and some creamy mashed potato on the side and it was awesome, my husband, who is a big seafood lover, was very impressed. This one is a keeper, I will definately be making it again. Thank you Maria, for a truly awesome recipe!! - 29 Sep 2008


Well I haven't tried this yet but it sounds yummylicious! We'll see, - 29 Sep 2008

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