Pickled octopus is a true delicacy of Mediterranean cuisine. As exotic as this ingredient may seem, it is surprisingly easy to prepare. The greater challenge lies in finding an octopus of the proper size. Those sold in traditional grocery stores, if available at all, are often on the smaller side with tentacles that are too thin for this recipe. Larger octopi, weighing approximately 4 pounds, are most easily found in specialty seafood shops and international markets. Served cold, this dish is particularly popular as an evening appetizer in the summer. And if you’re feeling adventurous, you can even give the…
Seafood
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Continue ReadingEvery coast line has its claim to fame seafood soups – French bisques, New England clam chowders, Spanish bouillabaisse… What makes this Greek seafood soup recipe special is that it is prepared without any olive oil or bone fish, making it suitable for the period of lent when Greeks follow a strict fast of no meat, dairy, eggs, fish, or oil. As the seafood and vegetables simmer, the soup develops a deliciously light broth. Once served, fresh lemon juice is squeezed over the soup, adding fresh citrus notes and a light tanginess. You can tailor the recipe to your preference…
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Continue ReadingThe dish resembles a risotto, particularly if using arborio rice, which yields a creamier texture. The recipe is the same whether preparing clams, shrimp, calamari, scallops, or a combination thereof. Along with seafood saganaki, it is one of our favorite ways to prepare seafood and enjoyed regularly during the summer months. It is also on regular rotation in our household during lent, the 40 days preceding Easter, during which Greeks follow certain fasting rituals with meat, dairy, fish, and oil; and seafood makes up a large portion of the Greek diet. Ingredients 1 large onion 1 clove garlic 1/4 cup…
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Continue ReadingCoquina clams, known as “midia” in Greek, are found in the sand along the shore line. Foraging for coquina clams is a lot of fun and makes for a great family activity on the beach. Following the steps outlined below and you can add them to your cooking with dishes like saganaki or seafood pilaf. The key with preparing coquina clams or any clam for that matter is to rid them of the tiny sand granules before cooking them. Skip this step and you’ll have a gritty dish that few are likely to enjoy. The key is to soak the clams in…
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Continue ReadingGreek shrimp saganaki is prepared using the popular pepper and onion tomato sauce. The recipe is straightforward and the saganaki can be eaten with rice, pasta, or on its own with some bread to sop up the sauce. That’s right, when your food includes sauce this good, I say, sop it up! While I describe this recipe using shrimp, it can also be prepared with the seafood of your choice. My mother-in-law makes a wonderful shrimp saganaki with coquina clams, which she picks fresh from the Ionian Sea. Ingredients 1 pound raw peeled shrimp 1 pound bell peppers 1 large…