Squid or Cuttlefish Baked with Pasta

Name: Squid or Cuttlefish Baked with Pasta (Kalamarakia or Soupies me Makaronaki)
Yield: Serves 6
Cuisine: Greek
Ingredients: 1 cup chopped fresh dill; 1 pound ditali or elbow macaroni; 1 pound ditali or elbow macaroni; Sea salt and freshly ground pepper; Sea salt and freshly ground pepper; 2 pounds medium squid or cuttlefish; 2 pounds medium squid or cuttlefish; 2 cups dry red or white wine; 3-4 cloves garlic, minced; 1½ cups chopped onions; 1 cup olive oil; 1-2 fresh chili peppers, minced, or ⅓-½ teaspoon dried red pepper flakes; 4 cups tomato puree, fresh or good-quality canned; 4 cups tomato puree, fresh or good-quality canned; 2 cups dry red or white wine; 4 cups fish or chicken stock; 4 cups fish or chicken stock; 1 cinnamon stick (optional); 1-2 fresh chili peppers, minced, or ⅓-½ teaspoon dried red pepper flakes

Kalamarakia or Soupies me Makaronaki

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Foods of Greece

By Aglaia Kremezi

Published 1993

About

A traditional Lenten dish, this squid or cuttlefish entree is usually cooked during Holy Week, but also during the week before the Annunciation of the Virgin Mary on August 15.

Unlike the Italians, Greeks hardly ever use squid or cuttlefish ink in cooking.

Ingredients

2 pounds medium squid or cuttlefish
1 cup olive oil
1½

Europe
Greece
Fish course
Pescatarian
Mediterranean

Method

To clean the squid or cuttlefish, pull to separate the body from the tentacles and head. The ink sac and the intestines will come out; cut off and discard them. Turn down the tentacles to uncover the mouth in the center. Cut it off and discard it. Take out the soft bone from the squid’s pouch or the cuttlebone from the cuttlefish. Wash the pouch thoroughly, turning inside out.

Cut the p