Kalamarakia Me Krassi (Squid in Red Wine)

This Greek dish proves that squid doesn’t need to be fried to be fantastic. Whole squid bodies braise gently in dry red wine and olive oil for a full hour, transforming from rubbery rings into silky, fork-tender pieces soaked in a deep wine sauce.

The trick with squid is timing: either cook it very fast (under 2 minutes) or very slow (over 45 minutes). Anything in between and it turns tough as rubber bands. This recipe goes the slow route, and the long simmer rewards you with squid that practically melts.

A pinch of sugar balances the tannins in the red wine and keeps the sauce from tasting sharp. The whole dish is served at room temperature with a sprinkle of fresh parsley, which is traditional for Greek meze-style eating.

Kitchen Tips

• Clean the squid thoroughly and discard the tentacles (or save them for frying separately). Only the bodies go into this braise.
• Use a heavy-bottomed saucepan and keep the heat low. A gentle simmer is key. Hard boiling toughens the squid even in a long cook.
• The sauce reduces significantly during the hour. If it gets too low, add a splash of wine or water so the squid doesn’t scorch.

Variations

• Add canned crushed tomatoes for a saucier, more robust version called kalamarakia me saltsa.
• Serve warm over orzo or crusty bread to soak up the wine sauce.
• Toss in a handful of Kalamata olives and capers during the last 10 minutes for a briny kick.