Greek Squid (Soupies)

Greek Squid (Soupies)

9
MARIA157 0

"A really delicious and authentic stew of squid in a red wine sauce. This is great served with boiled long-grain rice or French fries. Good for a special occasion."
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Ingredients

1 h 30 m servings 446 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 446 kcal
  • 22%
  • Fat:
  • 20.3 g
  • 31%
  • Carbs:
  • 11.9g
  • 4%
  • Protein:
  • 31.7 g
  • 63%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 17 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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. Uncover the pan, and simmer until the juice has mostly evaporated. Remove the cinnamon stick, cloves, and bay leaves.
  2. Stir in the wine, olive oil, malt 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.

Reviews

9
  1. 11 Ratings

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Most helpful positive review

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 flavourf...

Most helpful critical review

The sauce was spicy but it was missing something. I added chicken bouillon for better taste. I won't make this again.

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 flavourf...

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

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!

The sauce was wonderful -- it was great on rice, and I think it would be great on a bunch of different items. The squid was also quite good -- I've never cooked squid myself, and I was a little...

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 ...

MMMMM, this was easy and good. It did take more time than the recipe suggested (as noted by others). It took much more than 10 minutes for the juice to reduce (at the point before you add the ...

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...

The sauce was spicy but it was missing something. I added chicken bouillon for better taste. I won't make this again.

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