Squid with Olives in Red Wine

Name: Squid with Olives in Red Wine (Sarhoş kalamar)
Yield: Serves 4-6
Cuisine: Turkish
Ingredients: salt and freshly ground black pepper; 1 teaspoon ground cinnamon; 4 tablespoons black olives, stoned; 3 tablespoons olive oil; 4-6 cloves garlic, crushed with salt; salt and freshly ground black pepper; large bunch of fresh parsley, coarsely chopped; ½ pint/300 ml red wine; 1 teaspoon sugar; 2 red onions, sliced; 4-6 cloves garlic, crushed with salt; 2 lb/900 g large fresh squid

Sarhoş kalamar

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

About

It is rare to find wine or spirits used in classic Turkish cooking, but the wine in this dish gives it a gutsy flavour. It conjures up the essential taste of the Mediterranean and is known around the coast from Kuşadası to Marmaris as sarhoş kalamar, drunken squid.

Ingredients

2 lb/900 g large fresh squid
2 red onions, sliced

Asia
Turkey
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

Rinse the squid, sever the head, trim the tentacles by cutting off the particularly long strands and gooey parts, pull out the bone, rinse again, and slice the tube into thick rings. Put aside.
Brown the onions and garlic in the oil. Stir in the squid head and rings, and cook for 1-2 minutes. Add the olives, cinnamon and sugar, and pour in the wine. Cover and cook