Baked Whole Squid Monastic Style by Father Epifanios
Father Epifanios' Secrets:
The Perfect Size: Choose squid that are neither too big nor too small—ideally around 15 cm from the head to the tail.
The Flavor Secret: Clean and wash the squid carefully but keep them whole. Do not cut off the heads, and do not remove the ink sacs or the inner membranes from the cavities, as they hold an incredible, deep flavor.
Ingredients
1 kg squid (around 15 cm long, kept whole)
3-4 large onions, sliced into rings
3-4 cloves of garlic, finely chopped
400 g chopped or grated tomatoes
1 tbsp tomato paste
1 cup olive oil (divided)
½ cup dry white wine
2-3 bay leaves
1 tsp ground cumin
Salt and whole black peppercorns
Instructions
Prepare the squid by washing them gently, leaving the heads attached and the ink and inner membranes intact inside the bodies.
In a pot, heat half the olive oil and sauté the onions until soft and translucent. Stir in the garlic for 1-2 minutes.
Add the whole squid and sauté until they turn opaque. Pour in the wine, allowing the alcohol to burn off for 2-3 minutes. Mix in the tomatoes, tomato paste, cumin, bay leaves, peppercorns, and a pinch of salt.
Transfer everything to a baking dish or clay baker. Pour the remaining olive oil over the top and bake at 180°C (350°F) for 50-60 minutes until the squid is tender and the sauce has reduced beautifully, enriched by the natural ink.
