Greek Island Squid with Ouzo Tomato Salsa

Greek Island Squid
This is a unique way to cook squid rings by frying them first before tossing in an ouzo spiked tomato salsa.



Prep Time: 30 minutes

Cooking Time: 30 minutes


  • 1 1/2 cups plain flour
  • sea salt and pepper, to taste
  • 1 kg frozen squid rings, thawed
  • extra light olive oil or canola oil, for deep frying
  • extra virgin olive oil, as needed
  • 1 large onion, finely diced
  • 4 large cloves garlic, crushed
  • 1 teaspoon fennel seeds
  • 1/2 cup ouzo
  • 750ml tomato passata
  • brown sugar, if needed


  • Combine flour with 2 teaspoons salt and use to coat squid rings, shaking off any excess.
  • Heat oil in a wok or deep saucepan and deep fry squid in 4 batches until golden, removing with a slotted spoon and draining on paper towel.
  • Heat the Ouzo Tomato Salsa and quickly toss in the fried squid rings and remaining parsley. Serve immediately sprinkled with parsley leaves and pepper.
  • OUZO TOMATO SALSA Heat 1/2 cup olive oil in a large pan and sauté onion with 1 teaspoon salt over low-medium heat for 10 minutes until soft and slightly caramelised. Add garlic and fennel seeds and sauté until aromatic. Add ouzo, bring to the boil and reduce by half. Stir in tomato passata and simmer for 5 minutes until slightly thickened. Season to taste, adding a little brown sugar if the sauce is too acidic. Stir in 1 tablespoon olive oil and half the parsley. Reserve the remaining parsley for serving.


  • * Salsa can be made 48 hours in advance and kept refrigerated. * Add a little chilli to the sauce if you want to spice it up a bit.
  • STYLING Have everything ready before you toss the fried squid into the sauce and serve in a large flat pan, like a paella pan, sprinkled with parsley leaves.
  • DRINK Ouzo on ice

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