Kalamarakia-Tursi-Pickled-Squid

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Servings: 6 Difficulty: Intermediate
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Tender simmered squid preserved in a tangy, aromatic vinegar brise with fresh herbs and spices
Kalamarakia Tursi (Pickled Squid recipe image

This traditional Greek delicacy, Kalamarakia Tursi, transforms fresh squid into a tangy, savory preserve perfect for appetizers or light meals. The squid is gently simmered until tender, then submerged in a crisp white vinegar brise infused with rosemary, bay leaf, and peppercorns. The result is a harmonious blend of briny seafood and bright acidity that cuts through richness beautifully. Ideal for Mediterranean spreads, wine pairings, or adding a zesty kick to salads, this dish captures the essence of home-style coastal cooking. It’s simple yet sophisticated, offering a refreshing contrast to heavier fare. Store in the fridge for up to 10 days, allowing flavors to deepen with time.

Kalamarakia Tursi (Pickled Squid recipe image
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Kalamarakia-Tursi-Pickled-Squid

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 99.5

Description

This traditional Greek delicacy, Kalamarakia Tursi, transforms fresh squid into a tangy, savory preserve perfect for appetizers or light meals. The squid is gently simmered until tender, then submerged in a crisp white vinegar brise infused with rosemary, bay leaf, and peppercorns. The result is a harmonious blend of briny seafood and bright acidity that cuts through richness beautifully. Ideal for Mediterranean spreads, wine pairings, or adding a zesty kick to salads, this dish captures the essence of home-style coastal cooking. It&# 226;ÂÂs simple yet sophisticated, offering a refreshing contrast to heavier fare. Store in the fridge for up to 10 days, allowing flavors to deepen with time.

Ingredients

Directions

  1. Wash and clean the squid, separating the outer sacs from the heads and tentacles, removing and discarding the translucent cartilage, sand bag, and ink.
  2. Rub salt on the outer sacs and rinse them inside and out with cold water.
  3. Rinse the heads and tentacles thoroughly.
  4. Cut the sacs into 1/2-inch wide rounds.
  5. Heat olive oil in a frying pan and add the squid rounds, heads, and tentacles.
  6. Cover and simmer until bright pink and tender, approximately 30 minutes, adding salt and pepper to taste, parsley, and rosemary during the last 15 minutes.
  7. Half fill a clean quart-sized jar with the squid and all the juices remaining in the pan.
  8. Add white vinegar almost to the top, then add pickling spices and herbs.
  9. Seal the jar tightly and shake.
  10. Marinate at least one day before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 99.5kcal
% Daily Value *
Total Fat 11.2g18%
Saturated Fat 1.6g8%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Keep in the refrigerator.

To serve, remove from marinade and serve cold, within 10 days.

Pickling Spices & Herbs: 8 black peppercorns, 2 garlic cloves, 1 bay leaf, 1 sprig fresh rosemary.

Seasoning: Salt, freshly ground pepper, 1/4 c chopped fresh parsley.

Liquid: 2 c white vinegar (approx.).

Keywords: pickled, squid, greek, seafood, preserved, vinegar, kalamarakia, tursi, appetizer, mediterranean, brined, rosemary, bay leaf, peppercorns, garlic, olive oil, simmered, tender, flavorful, traditional
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