Reviewed: Nov. 1, 2009

Didn't dare to use cinnamon and cloves and couldn't find malt vinegar. I used instead balsamic vinegar and it was really tasty.

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Eric

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Reviewed: May 25, 2009

I added a tin of tomatos to make it a bit more sustantial (remember something similiar from long lost Elizabeth Davidson book). Get its a great find as a recipe. I always keep a couple of packs of frozen squid in the freezer. Also goes great with fries!

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jane r

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Reviewed: Mar. 9, 2009

easy to make, i used red and green peppers (to add nutritional value) and i put a pinch of smoked paprika -- which gave it a real seafood-y smell and taste. served with rice - perfect meal!

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aminarose

Cooking Level: Expert

Home Town: Bronx, New York, USA

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Reviewed: Nov. 1, 2008

I believe this recipe is for cuttlefish rather than squid (judging by the "soupies" in the title as well), although it's tasty when made with squid too. It's well worth trying it with cuttlefish if it's available at your local fishmonger's/fish market.

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Anthi

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Reviewed: Feb. 13, 2007

Well I haven't tried this yet but it sounds yummylicious!:) We'll see,

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stacyia

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Reviewed: Nov. 14, 2004

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 cilantro 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!!

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