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.
This is one of our favorite recipes for Greek fish dishes. It comes from the tiny island of Spetse located on the Halkidiki peninsula. It's an extremely delicious and quite simple dish that does not require the addition of sophisticated ingredients. Originally the Greeks sprinkle the fish with breadcrumbs at the end of baking. However, I do not do it, but instead adds Cretan fish soup to the sauce and a sprig of fresh rosemary. There are quite a lot of ways to make this dish, so I think that this small modification will not hurt, and I do not commit barbarism against this recipe.
Dorada is a delicious fish popular in Mediterranean cuisine, including Greek cuisine. The extraordinary taste of its juicy but firm meat makes them the easier way to prepare, the more we will be able to enjoy its qualities. The inspiration was always provided by Greek cuisine. Southerners know very well that fresh fish do not need too many treatments to taste great.
Small pieces of fish dipped in batter and fried in deep oil is a delicious and quick way to prepare fish in an unusual way in our country. In Greece, this dish is very popular and served, for example, with skordalią - Greek garlic sauce. The dough draws all the smells from the fish and emphasizes the delicacy of the meat. Fish with white thick meat such as monkfish, cod or ordinary miruna are the best for frying.