Kalamarakia Tursi (Pickled Squid)
Kalamarakia Tursi is a Greek pickled squid appetizer simmered in olive oil with rosemary and parsley, then marinated in white vinegar with garlic and peppercorns. Serve cold as a tangy meze.
YIELD
6 servingsPREP
30 minCOOK
30 minREADY
60 minKalamarakia Tursi is one of those Greek meze dishes that rewards a little patience. Squid rings and tentacles simmer gently in olive oil until they turn bright pink and tender, then get packed into a jar with white vinegar, whole garlic cloves, peppercorns, and a sprig of fresh rosemary.
The overnight marinade transforms the squid completely. The vinegar firms up the texture while the pickling spices work their way in. After at least a day in the fridge, you pull out squid that’s tangy, briny, and deeply herbal. Serve it cold straight from the jar as a starter alongside crusty bread and a glass of ouzo.
The key to tender pickled squid is the low simmer. Rushing the cook with high heat turns squid rubbery. Keep the lid on and let it go slowly until the flesh yields easily to a fork.
Pro Tips
- Clean the squid thoroughly, removing every trace of cartilage and the small sand bag. Any grit ruins the finished dish.
- Don’t skip the full 24-hour marinade. The flavor difference between one day and a few hours is huge.
- Use the pan juices when packing the jar. That olive oil and herb liquid is loaded with flavor.
- Keeps well in the fridge for up to 10 days, and honestly tastes better on day three than day one.
Variations
- Spicy Greek style: Add dried red chili flakes or a sliced fresh chili pepper to the jar.
- Lemon-herb version: Replace half the vinegar with fresh lemon juice and add oregano alongside the rosemary.
- Octopus swap: Use small octopus tentacles instead of squid for a chewier, more robust pickled meze.
Ingredients
Directions
Wash and clean the squid, separating the outer sacs from the heads and tentacles, removing and discarding the translucent cartilage, and small sand bag and ink.
Rub salt on the outer sacs and rinse them inside and out with cold water.
Heads and tentacles should be rinsed thoroughly.
Cut the sacs into ½-inch wide rounds.
Heat the oil in a frying pan and slip in the squid rounds, heads and tentacles.
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.
Half fill a clean quart-sized jar with the squid and all the juices remaining in the pan.
Add white vinegar almost to the top, then the pickling spices and herbs.
Seal the jar tightly and shake.
Marinate at least one day before serving.
Keep in the refrigerator.
To serve, remove from marinade and serve cold, within 10 days.
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