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Seafood Recipes |
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Greek Calamari with Skordalia |
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Skordalia, also known as Skorthalia, is a popular Greek dip which usually accompanies seafood. It is a strong garlic dip (Skordo means garlic in Greek) which is not for the faint hearted!. |
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Ingredients: Skordalia |
- 3 slices (approx 150g) ciabatta-style bread, crusts removed
- 6 cloves garlic, peeled
- 1 tsp sea salt
- 2 tbsp red wine vinegar
- Freshly ground black pepper to taste
- 5 tbsp olive oil
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Ingredients: Calamari |
- 500g calamari (squid), cleaned and cut into rings
- Splash of olive oil
- Sea salt and freshly ground black pepper to taste
- 1 lemon, quartered
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Method: |
- To make the skordalia, place the bread in a bowl and just cover with
water, soak for 15 minutes, then squeeze out all excess moisture
- Crush the garlic cloves and salt with the flat blade of a strong knife
until paste-like
- Place in a blender with the bread, vinegar and black pepper and blend
until smooth, then gradually add the olive oil
- Cover and chill until ready to use
- Dry the calamari on paper towels, spray with oil and grill over medium
heat for 5-7 minutes or until tender, turning occasionally
- Season and serve with the skordalia and lemon quarters
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Serves: 4 as an entree |
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