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Three Recipes with Thrapsala (Short-fin Squid)

Three Recipes with Thrapsala (Short-fin Squid)

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Thrapsala (Illex coindetti or shortfin squid) are of the same family as calamari but much more cheaper, at least here in Greece, but equally delicious.

As I do not find the time to post my recipes immediately, they have been waiting patiently for the right time to be posted, the first one being cooked three years ago.  I now have three recipes using Thrapsala (Short-fin Squid).  All these recipes are cheap, filling but very delicious.

Now that we are going through the period of the Great Lent, I decided that it was about time to post them and I hope to be able to post a few more Lenten recipes before Easter.

The first recipe is a risotto, combined with aromatic herbs.

The risotto is cooked in one pot as these squid were small but if you use calamari, I recommend that your fry the calamari on high heat first, for only two minutes maximum, as otherwise they will become tough and set aside. Then cook the risotto and add the calamari at the end.  (If you have never cooked risotto see the link below).

Thrapsala – (shortfin squid) Risotto

Preparation time:  30 minutes

Cooking time:  40 – 45  minutes

Serves:  6

Ingredients:

  • 1 kilo thrapsala (illex coindetti – shortfin squid)
  • 1/3 cup olive oil
  • 1 large red onion, finely chopped
  • 1 – 2 cloves garlic, finely chopped
  • 4 spring onions, whole + 1 cup more green leaves, finely chopped
  • 1 can (450 grams) tomato concassé or 500 grams pummaro
  • 1 tbsp tomato paste
  • 100 ml white dry wine
  • Salt and freshly ground black pepper
  • 1/2 cup aromatic herbs (I used myronia, parsley and mint) or other herbs such as kafkalithres, oregano, thyme, fennel fronds, dill, chives etc.
  • 500 grams Carolina rice
  • 1 organic vegetable bouillon dissolved in 1 litre water

Directions:

  1. Clean thrapsala and cut them into smaller pieces (see step by step instructions here).
  2. Put them in a bowl with water and 1 tsp baking soda and let them soak for about an hour.  Wash them well and drain.
  3. In a pot heat the olive oil and sauté the onions until translucent.  Add garlic as well as the green spring onion leaves and sauté for a couple of minutes.
  4. Add the thrapsala (squid) and sauté for 5 minutes.  Add wine and mix until the alcohol evaporates.  Add salt, pepper and tomato and tomato paste.  Add a little bit of water until thrapsala are covered, cover with lid, lower heat and simmer until soft, for about 20 minutes.
  5. Continue as if you are making a risotto.  Add rice and continue adding more water, until the rice is cooked, for about 15 – 20 minutes.
  6. Five minutes before the end mix in the aromatic herbs.

 Thrapsala tentacles risotto image

 

The next recipe is Thrapsala (short-fin squid) stuffed with Black (Cuttlefish Ink) Couscous.  It’s based on my recipe for stuffed Calamari with rice but with couscous it’s something totally different and very delicious.

Thrapsala me mavro kouskous kai revithokeftedes me pligouri imag

Thrapsala (shortfin squid) stuffed with Black Couscous

Preparation time: ½ hour

Cooking time: 40 minutes

Servings: 3

Ingredients:

  • ¼ cup olive oil
  • 1 onion, finely cut
  • 1 tbsp roasted garlic, mashed
  • 1 kilo thrapsala (Illex) (about 8 medium pieces)
  • 130 grams black couscous with cuttlefish ink
  • 1/2 cup dry red wine
  • Salt and freshly ground black pepper
  • 1 packet tomato passata (500 grams) or 3 medium fresh, ripe tomatoes, peeled and blended in a food processor
  • ¼ cup water (just enough to rinse the food processor)
  • ¼ cup parsley, finely chopped

Directions:

  1. Heat half of the olive oil and sauté the onion until translucent.
  2. Add the tentacles (half of them chopped into smaller pieces) and sauté for a few minutes.
  3. Add the rice, mix until it is wet and add the wine. Wait until the alcohol evaporates and add half of the pureed tomatoes, salt and pepper.
  4. Lower heat and simmer until the fluids are absorbed.  Mix in the parsley.
  5. Stuff the Illex and secure with a toothpick.
  6. Add the remaining tentacles as well as the remaining tomato and olive oil on top.
  7. Bake in preheated oven to 180oC for half an hour. The turn them over and bake for 10 more minutes.

Thrapsala illex stuffed with black couscous image

 

The third recipe is a delicious squid stew with mushrooms.  I deglazed the dish with white wine which makes the sauce much lighter but if you like you can use red dry wine as well.

Thrapsala with Mushrooms image

 

Stewed Thrapsala (shortfin squid) with Mushrooms

Preparation time:  30 minutes

Cooking time:  1 hour 15 minutes

Serves:  4

Ingredients:

  • 1 kilo thrapsala (Illex – short fin squid), cut into small pieces
  • 1/3 cup olive oil divided
  • 1 large onion, finely chopped
  • 1 clove roasted garlic, mashed
  • ½ cup white dry wine
  • 500 grams tomato pummaro
  • 1 vegetable bouillon
  • 1 bay leaf
  • 1 sprig fresh rosemary
  • Salt and pepper
  • 5 portobello mushrooms, cut into slices

Directions:

  1. Wash and drain the squid.
  2. Peel the mushrooms or just wipe them with kitchen paper and cut them into slices.
  3. Heat 2 tbsp olive oil in a non stick frying pan and sauté the mushrooms for a few minutes and set aside.
  4. Add 2/3 of the remaining olive oil in a wok or other deep frying pan and fry the squid on high heat for a few minutes.  Transfer them to a metallic bowl and clean the wok.
  5. Add the remaining olive oil and sauté the onion until translucent.  Add the garlic and sauté for a couple of minutes.  Put the squid back in the wok and add the wine.  Cook for a few minutes until the alcohol evaporates.
  6. Add the tomato juice, the vegetable bouillon, the bay leaf, rosemary and pepper.  Cover the wok with the lid, lower heat and simmer for about 1 hour or until the sauce thickens.
  7. When cooked add the mushrooms as well as salt and cook together for a few more minutes.
  8. Serve with rice pilaf.
Three Recipes with Thrapsala (Shortfin Squid)

Three Recipes with Thrapsala (Shortfin Squid)

Yield: 6
Prep Time: 30 minutes
Cook Time: 45 minutes

Thrapsala (Illex coindetti or shortfin squid) are of the same family as calamari but much more cheaper, at least here in Greece, but equally delicious.

Ingredients

  • 1 kilo thrapsala (illex coindetti - shortfin squid)
  • 1/3 cup olive oil
  • 1 large red onion, finely chopped
  • 1 – 2 cloves garlic, finely chopped
  • 4 spring onions, whole + 1 cup more green leaves, finely chopped
  • 1 can (450 grams) tomato concassé or 500 grams pummaro
  • 1 tbsp tomato paste
  • 100 ml white dry wine
  • Salt and freshly ground black pepper
  • 1/2 cup aromatic herbs (I used myronia, parsley and mint) or other herbs such as kafkalithres, oregano, thyme, fennel fronds, dill, chives etc.
  • 500 grams Carolina rice
  • 1 organic vegetable bouillon dissolved in 1 litre water

Instructions

  1. Clean thrapsala and cut them into smaller pieces (see step by step instructions here).
  2. Put them in a bowl with water and 1 tsp baking soda and let them soak for about an hour. Wash them well and drain.
  3. In a pot heat the olive oil and sauté the onions until translucent. Add garlic as well as the green spring onion leaves and sauté for a couple of minutes.
  4. Add the thrapsala (squid) and sauté for 5 minutes. Add wine and mix until the alcohol evaporates. Add salt, pepper and tomato and tomato paste. Add a little bit of water until thrapsala are covered, cover with lid, lower heat and simmer until soft, for about 20 minutes.
  5. Continue as if you are making a risotto. Add rice and continue adding more water, until the rice is cooked, for about 15 - 20 minutes.
  6. Five minutes before the end mix in the aromatic herbs.

Did you make this recipe?

Tried this recipe? Tag me @ivyliac and use the hashtag #kopiaste!

collage thrapsala shortfin squid image

 

If you liked my recipe pin it on Pinterest to make it later on, or when you make it, I would be glad to see your photos on Facebook, Twitter or Instagram, using the hashtag #thrapsala #shortfinsquid #Greekfood or #seafood

You can find my Greek recipes in my cookbooks «More Than A Greek Salad», and«Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!» both available on all Amazon stores. Read more here.

 

Other related Recipes:

How to make the perfect risotto (with many risotto recipes)

Kalamaria or Thrapsala Gemista (Stuffed Squid)

Kopiaste

Kopiaste and Kali Orexi,

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Joanne

Monday 5th of December 2016

Thanks for sharing this recipes with us. I will try to cook this delicious food for my family.

Muhammad Abdullah

Thursday 28th of May 2015

thanks for sharing these recipes i can try this in my house

Kyle Stephen

Sunday 29th of March 2015

Thanks for sharing those recipes. I love to try all of it.

Angie

Friday 27th of March 2015

My mouth is watering terribly, Ivy. I love esp. that risotto!

Rosa

Thursday 26th of March 2015

Three wonderful recipes! I'd love to try them all (I've never cooked squid).

Cheers,

Rosa

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