Happy Holidays Corfu Magazine
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Vol. 1, No. 4; June 15, 2006
Octopus with Vinegar Sauce

Wash the octopus well and place it in a saucepan. Pour the vinegar over it, cover the saucepan and simmer until tender. When the octopus is done, place it on a platter, pour a small quantity of olive oil over it and sprinkle with parsley. Serve the octopus garnished with olives and lemon slices.

Ingredients

  • 1 large octopus (frozen)
  • 1 cup vinegar
  • olive oil
  • parsley (finely chopped)
  • olives and lemon slices (for garnish)

Shrimp with Feta Cheese in Casserole

Boil the shrimp in salted water for 10 minutes; drain and save 1 cup of the broth.

In a saucepan, saute the onion in the oil. Add the tomato puree, the hot green pepper, the parsley, salt and pepper and the sugar. Cook for 5 minutes then add the cup of broth. Cook until most of the liquid has evaporated. Add the crumbled feta cheese and the shrimp. Cook for a further 2 minutes. Serve immediately.

Ingredients

  • 1 kg shrimp, washed and cleaned
  • 2 cups tomato puree
  • 1 medium-sized onion, finely chopped
  • 1 hot green pepper, sliced in rings
  • 1/2 cup olive oil
  • 200 gr feta cheese, crumbled
  • salt and pepper
  • 1/2 teaspoon sugar












Mussels in Casserole


Wash and drain the mussels.
In a saucepan, saute the flour in the oil until it changes color. Add the hot water and stir until blended. Add the remaining ingredients, except the mussels, and cook for 2 minutes. add the mussels and cook for a further 4 minutes only, so that the mussels will remain large and soft. Serve immediately

Ingredients

  • 1/2 kf mussels, shelled
  • 1/2 cup olive oil
  • 1 green pepper (rings)
  • 1 small hot green pepper (rings)
  • 1 teaspoon oregano
  • salt and pepper
  • 1 tablespoon flour






Stuffed Squid

Ingredients

  • 1 kg small squid
  • 1 cup white rice
  • 2 cups water
  • 1/2 cup olive oil
  • 100 gr currants
  • 50 gr pine nuts
  • 1 medium onion (grated)
  • 1 cup dry white wine
  • 1/2 cup parsley

Wash squid thoroughly. Leaving hoods whole, remove the ink-bag, entrails and backbone. Chop head & tentacles; set aside. Heat oil in saucepan and sautee onion. Add rice, stir, and add spuid. Pour in wine. Add salt, pepper, currants, pine nuts and a 1/2 cup water. Simmer until liquid is absorbed. Allow rice mixture to coll slightly, and stuff the squid with it. Arrange the stufed squid in a large saucepan. Add remaining water and simmer gently over low heat for 20 minutes. Serve cold or hot, sliced in rings.

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