Ingredients
1 kg squid, fresh or frozen, cleaned and cut into thin slices, with their tentacles cut into smaller pieces
1½ shot of ouzo
2 cloves garlic, finely chopped (or as much garlic as we want)
2 teaspoons soup fresh honeysuckle (this lemongrass spice can be found in pots in nurseries and now in some large supermarkets), finely chopped or 1 tsp. soup dried honeysuckle (in spices) or 2 tbsp. soup chopped parsley leaves, mixed with 1 tsp. sweet zest of whole lemon
olive oil for frying
Servings 4
Preparation 15΄
Bake for about 10΄
Procedure
Rinse the squid and leave them in a colander to drain their water. If they do not fit comfortably in our pan, we will fry them in two portions, dividing the other ingredients accordingly.
In a large non-stick pan pour a little oil (about 5 - 6 tablespoons) and put on high heat. Once burnt, add the garlic and squid and fry over high heat for 3-4 minutes, turning constantly to fry on all sides. The fire must be strong so that the squid do not have time to drain their liquids. Quench with ouzo and let it evaporate for 1-2 minutes. Add the honeysuckle (or the parsley with the lemon zest), mix lightly and remove from the heat. Serve the squid with rice pilaf or fresh green salad and bread.
We accompany it with an Santorini Assyrtiko, but passed through a barrel.
Advice:
Squid are usually fried in plenty of olive oil, floured or covered with batter. Here we give a different recipe with a little oil and no flour. They will not make a crust, but they are very tasty. With this short sautéing, they acquire a chewy texture. If you want them softer, you should cook them for a long time in liquids (water and / or wine).