“Although I live in Athens,” writes Yolanda Paterakis, “my connection to the islands is very strong — my husband, Andreas, is from Crete, and we have a vacation home on the Greek island of Euboea in the Aegean Sea. No matter where we are, we love to entertain our two children, our three grandchildren, and scores of friends. For these get-togethers, I always prepare quick, simple dishes because my busy schedule demands it; I write children’s and travel books, and I’m the general secretary of the National Society of Greek Writers. I’ve often thought that cooking is like writing a story — always best when you put your heart into it.”
Rich and fragrant, this main course goes well with boiled potatoes or rice.
Makes 4 servings.
- 1/4cup olive oil
- 3cups sliced onions
- 1pound cleaned squid, tentacles left whole, bodies cut crosswise into 1/2-inch rings
- 1pound plum tomatoes, chopped
- 1cup dry red wine
- 3tablespoons chopped fresh basil
- 3tablespoons chopped fresh parsley
- 2tablespoons chopped fresh oregano
- 2tablespoons tomato paste
- 1/4teaspoon dried crushed red pepper
DIRECTIONS Heat olive oil in heavy large skillet over medium-high heat. Add onions and sauté until golden, about 7 minutes. Add squid and sauté 1 minute. Add tomatoes, wine, basil, parsley, oregano, tomato paste, and crushed red pepper. Simmer until squid is tender and sauce thickens slightly, stirring occasionally, about 5 minutes. Season to taste with salt and pepper.