|Nutritional Guidelines (per serving)|
|Servings: serves 4-6|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||3%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 7g||2%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
In Greek: καλαμάρια σαλάτα, pronounced kah-lah-MAH-reeyah sah-LAH-tah
This meze or appetizer is easy to make, and a favorite with wine or ouzo. It's prettier when made with large squid (calamari) but small work just as well (see photo).
- 2 pounds squid (fresh or frozen)
- 1 cup white wine
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 to 3 pinches oregano
- extra virgin olive oil to taste
- red wine vinegar to taste
- 1 to 2 tablespoons parsley (fresh, chopped)
- Garnish: thinly sliced onion
Gather the ingredients.
Clean the squid.
Place the whole squid, wine, and bay leaf in a small stew pot or dutch oven. Bring to a boil, lower heat and simmer, covered, for 35-40 minutes. Drain, and cut into rings. Place on a serving platter or in a shallow salad bowl. Sprinkle with salt, pepper, and oregano. Add olive oil and vinegar to taste. Top with parsley and onion slices.