Reviewed: Oct. 16, 2007

I wish there were more stars so I could give this recipe a higher rate - THIS WAS SIMPLY DELICIOUS! Full of flavour, specially with that little kick from the cinammon. Wonderful. Thanks for sharing, I'm sure it will become a classic in my home.

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Reviewer:

Gabyota

Cooking Level: Intermediate

Living In: Barcelona, Cataluna, Spain

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Reviewed: Jul. 30, 2007

My husband has been talking about this meal since last summer when we had something very much like this in Greece. My husband and mother-in-law (who is 100% greek) loved it.I could not find Mizithra cheese, I looked in a greek cookbook which said there is really no substitute but to try pecorino romano.

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Chef Mom R.D.

Cooking Level: Expert

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Reviewed: Jun. 19, 2006

lots of stars

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Reviewer:

ling-ling

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Reviewed: Nov. 20, 2005

Very nice. But even without having read the other comments, I reduced boiling time on the squid to 2 minutes, sauteed for maybe a minute. That was plenty. Squid came out with that nice snap to the bite that means it's done just so. White vermouth worked fine in place of white wine. Used some "potato onions" I'd picked up at the farmer's market earlier today. And sweet and sour sauce? Not in Greek food, thanks.

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Reviewer:

Mad Greek

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Reviewed: May 1, 2005

smelled great but the garlic and onion are over powering I would definately back off on cook times it was a little tuff when finished

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Reviewer:

ETHANJOHN1

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Reviewed: Jun. 13, 2003

This was really tasty (in spite of another reviewers silly suggestion to add Chinese sweet and sour sauce.) I did not cook the squid for 8-10 minutes before sauteeing. I only cooked it for 4 minutes.

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