The rich fish heritage of Greek cuisine
Greece’s rich nautical heritage and the fact that the country has one of the longest coastlines in the world, thanks to its thousands of islands, have profoundly shaped its culinary landscape and given the cuisine a wealth of seafood recipes that are uniquely Greek. This deep connection to the sea dates back millennia, with fishing traditions passed down from generation to generation.
The Mediterranean diet, renowned for its health benefits, owes much to Greek coastal cuisine. The fresh catch of the day is prepared with simple but tasty techniques that enhance the natural taste of the sea. Grilled sardines, salted sea bass and aromatic fish soups are just a few examples of how Greek chefs masterfully showcase their maritime bounty.
Greek seafood recipes can be decidedly regional, with almost every island and coastal village boasting something unique. From Fourni’s lobster dishes to the sun-dried octopus of Santorinialla gouna, a sun-dried red mullet, del Cyclades and furthermore, these regional Greek seafood specialties offer a taste of tradition but also preserve a vital link with the country’s history and identity.
A Greek seafood star: calamari
Greek calamari (calamari) is a Greek seafood tradition, with many sustainable recipes and roots.
The most popular Greek recipe for calamari is obviously fried, as is done everywhere in the Aegean and Mediterranean. Greeks fry calamari into crispy rings and serve them with a wedge of lemon in its most traditional version.
Greek recipe for fried calamari
There are a few tricks to making calamari super crispy, but there are different schools of thought on the correct technique. The most traditional and simple way to obtain crispy calamari is to dip the rings in flavored flour and then fry them quickly. Another way is to coat the squid rings with a light batter and fry them quickly over high heat. For a healthier twist, consider air frying—you’ll still get that satisfying texture without the excess oil.
Greek seafood recipe for grilled calamari
Grilled calamari is another very popular preparation, especially in the summer months. The calamari is simply grilled and then seasoned with olive oil, lemon juice and Greek oregano. The best way to do this is to clean the squid tubes from the guts and separate (and save) the tentacles. Using a sharp knife, score the tops of the tubes so they will hold their shape when grilled.
Greek fish recipe: calamari stuffed in every way
One of the most delicious Greek fish recipes in the world (seriously!) is stuffed calamari. There are a few basic versions of this dish and many regional variations as well.
Stuffed squid with rice and aromatic herbs: a classic Greek fish dish
This classic Greek dish is medium to small in size, tender calamari stuffed with mixed rice, chopped squid tentacles, onions, parsley, other aromatic herbs of your choice and sometimes pine nuts and raisins. It is a recipe that comes from the Greek traditions of Anatolia and arrived in Greece with the refugees from Asia Minor in 1922. This classic Greek fish can be cooked either in wine or in a simple tomato sauce, always with a little of Greek extra virgin olive oil, too, of course.
Baked squid stuffed with feta
This classic Greek seafood recipe is probably my favorite. It features calamari tubes filled with creamy feta fillinggarlic and onions, aromatic herbs and lemon zest. The stuffed calamari are then cooked until lightly browned. This recipe originates in the seaside taverns of the Athenian Riviera.
Another version involves stuffing calamari with a mixture of marinated feta cheese, fresh herbs such as dill and mint, and sometimes breadcrumbs. The stuffed calamari is then grilled or barbecued until charred and tender. This preparation is common in Greek island cuisine.
Calamari: historically, the quintessential Greek ingredient in seafood
Squid and other fresh seafood are highly prized in Greek culture because there is a strong emotional connection to the sea and the coastal lifestyle. The abundance of locally caught seafood in the Mediterranean, including a special breed of larger squid called “thrapsalo” from the Aegean Sea, has influenced the evolution of traditional Greek squid dishes. They are all delicious! You just have to find your favorite to prepare at home or to know when ordering.
Fresh or frozen calamari?
Fresh calamari generally has a more pronounced flavor and slightly firmer, more tender texture than frozen calamari.
Fresh calamari has much more flavor than frozen calamari, although the difference in texture is not as significant.
When frozen properly, calamari can retain its taste and texture well. Freezing can actually help break down muscle fibers, making frozen calamari more tender after cooking.
Calamari, fresh or frozen, has a delicate, slightly sweet and salty flavor. The texture is generally described as firm but tender when cooked properly.
Correct handling and cooking techniques are important to preserve the quality of both fresh and frozen calamari. Overcooking can result in a rubbery texture
Tips for cooking calamari
Remember the one-two rule: cook it 2 minutes (that’s when you fry or grill it) or 2 hours if you’re making a stew!
To ensure you get the most out of your calamari, remember these essential cooking tips:
- Never overcook calamari, as they can become rubbery.
- Score the meat to help it curl beautifully when cooked.
- Always dry before cooking to obtain perfect browning.
By embracing calamari as the type of Greek fish you can cook at home or order easily, also remember that you’ll not only be treating yourself to a delicious meal, but you’ll also be supporting sustainable fishing practices. Squid are a fast-growing species, making them an eco-friendly choice for seafood lovers. So go ahead, indulge in Greek calamari with a clear conscience!
