Got a bottle of ouzo you don't know what to do with? This easy squid recipe will transport you to back to a Greek taverna in minutes.
Clean the squid thoroughly, removing the backbone and head, separate the tentacles from the body. Leave the tentacles and the body, whole.
Brush the squid with the olive oil and season with salt and pepper. Place on a hot griddle pan or wok and mark on all sides and flame with ouzo.
In a bowl mix together the vinegar, lemon juice, extra-virgin olive oil, garlic, oregano, chili, salt, and pepper. Pull the squid from the griddle and dress in the marinade hot. Serve as part of a meze.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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