* Photos are indicative.
Step by Step Instructions
- Step 1: Prepare the squid. Heat the olive oil in a deep frying pan and then add the squid and sauté for 2-3 minutes until they change colour. Add the onions, the leek, the carrot and sauté for 5-6 minutes until soft and golden brown. Pour in the tsipouro and wait for 1-2 minutes until it evaporates.
- Step 2: Add the tomatoes, the salt, the pepper, the sugar, the parsley, the basil, the lemon juice and zest. Lower the heat and cook for approximately 20 minutes until the squid is soft and the sauce thickens.
- Step 3: Remove the frying pan from the heat, wait for 5 minutes until it cools off and serve.
Ingredient List
- 1kg squid (cleaned and cut into rings)
- 6 spring onions (sliced)
- 1 leek (sliced)
- 1 carrot (grated)
- 8100g extra virgin Koroneiko olive oil
- 60g tsipouro (grape distillate)
- 2 large tomatoes (grated)
- 2tbsp parsley
- 2tbsp basil
- 1 the juice & zest of one lemon
- salt
- ground black pepper
- 1tsp sugar