The regulars of Crete and Greece know the gemista dish well, ie stuffed peppers, zucchini or tomatoes. This great tasty dish can be prepared both in the vegetarian version and with meat. In both cases it is just as delicious.
Recently, having some peppers and some calamari in excess, we started looking for a recipe for a dish, in which both of these ingredients can be used. As usually happens with us, in the first place we searched the Greek cookbooks. And bingo! We found an idea in the impressive book Vefa's kitchen for peppers stuffed with calamari and rice. It turned out that this is a slightly less conventional approach to making a traditional gemist :)
This dish will appeal to seafood lovers, because the squid flavor is quite clearly above the rest of the ingredients. However, if someone is cooking and tasting is not on the way with seafood, let it be better with the veg version of the gemist :)
1. Clean one pepper and cut into small cubes. Finches and garlic finely chop. Preheat some of the oil in the pan and fry these ingredients for about 5 minutes. Then add the rice and cook it over a high heat for about 2-3 minutes until it starts to be transparent.
2. Then add half a cup of stock, mix and reduce slightly the fire. As in the case of a classic risotto, the decoction should be added in portions when the rice absorbs the previous portion. Remember to mix frequently. After about 15-20 minutes, the rice will become creamy and soft. The rest of the decoction that has been left, keep it.
3. While fried rice with vegetables, warm the oil on a separate pan. Add the squid thinly chopped and fry over low heat until the excess water evaporates. Increase the fire, add wine and fry until the alcohol evaporates.
4. At this time, pine nuts must be roasted in a dry pan and the tomato should be cut finely. Put the fried squids, parsley, tomato and pine nuts into rice with vegetables. Season with salt and pepper and mix thoroughly.
5. Cut off the top parts of the other four peppers and carefully remove the seeds so as not to damage the vegetables. Pour the prepared stuffing inside each pepper. It should not be applied with a hill, because during the baking rice will increase its volume. We pour the peppers and stuffing lightly with olive oil, cover with previously cut pieces and put in a deep ovenproof dish. Pour the vegetable vinegar into the dish, which remains and add the tomato puree.
6. Cover the dish with aluminum foil and put in the oven preheated to 180 degrees. We bake peppers for about 65-75 minutes.
We serve hot preferably with a glass of white wine.
Cod fried in dough served with skordalia - garlic paste - is a dish usually served in Greece on Independence Day. Traditionally, it is made of salted cod, because in the interior of the Greek land it was difficult to find raw fresh fish. In Poland, you probably will not buy this fish in this form so all you need is fresh, regular Atlantic cod. Thick pieces of meat will be the best to make this dish. An additional advantage of cod is its low calorific value, as well as low fat content, which makes this fish perfectly suitable for frying.
Greek cuisine is associated with simplicity. Ingredients that Greeks need to prepare a tasty meal is always only as much as needed. That's the recipe for fried fish in a lemon marinade.
In Greek taverns, one of the most popular appetizers is fried squid. The tastiest and softest will be small specimens, so if there is an opportunity, it is best to order them. However, it is worth remembering that for a seafood feast, go to a good tavern rather than one of the "pubs" located near the tourist promenade, because then the chances of getting rubbery and unpalatable calamari grow.