Greek Squid Stew

    1 hour 30 mins

    A really delicious and authentic stew of squid in a red wine sauce. This is great served with rice for a special occasion.

    14 people made this

    Serves: 4 

    • 1kg squid - tentacles and tubes, cleaned and cut into chunks
    • 2 medium red onions, finely chopped
    • 1 cinnamon stick
    • 5 whole cloves
    • 2 bay leaves
    • 500ml (2 cups) dry red wine
    • 4 tablespoons (60ml) olive oil
    • 4 tablespoons (60ml) red wine vinegar
    • 1/4 teaspoon freshly ground black pepper

    Prep:15min  ›  Cook:1hr15min  ›  Ready in:1hr30min 

    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.
    2. Uncover the pan, and simmer until the juices have mostly evaporated. Remove the cinnamon stick, cloves, and bay leaves.
    3. Stir in the wine, olive oil, 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.

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    Reviews and ratings
    Global ratings:

    Reviews in English (12)


    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!!  -  14 Nov 2004  (Review from Allrecipes US | Canada)


    Didn't dare to use cinnamon and cloves and couldn't find malt vinegar. I used instead balsamic vinegar and it was really tasty.  -  01 Nov 2009  (Review from Allrecipes US | Canada)


    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!  -  09 Mar 2009  (Review from Allrecipes US | Canada)