With a hint of tradition and flavors passed down through the years, Chryso Lefou shares a special recipe for March 25th: stuffed squid baked with Commandaria. This dish mixes fresh seafood with the sweet taste of Cypriot wine, bringing back memories and scents of the past.
This recipe is from her first book “46 Moments from My Life: The Gastronomy of Cyprus from Generation to Generation.” It shows her love for Cypriot food and the need to keep traditional flavors alive. This dish is perfect for festive tables, blending simplicity, authenticity, and the warmth of family cooking.
INGREDIENTS
1 kg fresh whole and cleaned squid ⅓ cup (85ml) olive oil ⅔ cup (90g) fresh spring onions, finely chopped 1 cup (100g) dark zucchini, grated on the coarse side of the grater 1 cup (100g) carrot, grated on the coarse side of the grater ⅓ cup (90 ml) Commandaria 1 heaping tablespoon (35g) tomato paste 1 cup (180g) fresh tomato, finely chopped ½ teaspoon (3g) sugar ½ cup (70g) glase rice 1 teaspoon (5g) paprika powder 1 teaspoon (8g) salt ½ teaspoon (1g) freshly ground black pepper ½ cup (20g) parsley, finely chopped
For baking
1 cup (250g) grated fresh tomato 1 teaspoon (10g) tomato paste ⅓ cup (85 ml) Commandaria ⅓ cup (85 ml) lemon juice ⅓ cup (85ml) water
