11 Bold Greek Seafood Recipes for Fresh Coastal Flavor

When I think of Greek cuisine, the vibrant flavors of the sea come to mind. Each dish tells a story, from the charred notes of grilled octopus to the comforting warmth of shrimp saganaki. I’ve gathered 11 seafood recipes that capture the essence of the Mediterranean. Whether you’re planning a cozy dinner or a festive gathering, these bold flavors will surely impress. Let’s explore what makes these dishes a must-try experience.

Grilled Octopus With Lemon and Oregano

Grilled octopus is a celebrated dish in Greek cuisine, known for its tender texture and smoky flavor. This method of preparation highlights the natural sweetness of the octopus, complemented by the bright acidity of lemon and the aromatic essence of oregano. Traditionally, this dish is served as a meze or appetizer, showcasing the simplicity and freshness that Greek cooking embodies.

With a few key ingredients and some careful cooking techniques, you can create a restaurant-quality dish right at home.

To achieve the best results, it’s vital to properly tenderize the octopus before grilling. This can be done through various methods, such as boiling or marinating. The grilling process adds a wonderful char and depth of flavor, making the octopus not just delicious but visually appealing as well.

When plated, a drizzle of olive oil and a sprinkle of fresh oregano can elevate the presentation, making it a perfect dish for gatherings or special occasions.

Ingredients (Serves 4-6):

• 2 pounds octopus, cleaned
• 1/2 cup olive oil
• 4 cloves garlic, minced
• 2 tablespoons fresh oregano, chopped (or 1 tablespoon dried oregano)
• Juice of 2 lemons
• Salt, to taste
• Freshly ground black pepper, to taste
• Lemon wedges, for serving

Cooking Instructions:

1. Tenderize the Octopus: If your octopus isn’t pre-tenderized, you can boil it in a large pot of salted water for about 45-60 minutes until tender. You can check doneness by inserting a fork; it should go through easily. Once tender, remove from the water and allow it to cool slightly.
2. Prepare the Marinade: In a bowl, mix together the olive oil, minced garlic, chopped oregano, lemon juice, salt, and pepper. This marinade will infuse the octopus with flavor and help keep it moist during grilling.
3. Marinate the Octopus: Cut the octopus into manageable pieces (legs and head). Place the octopus in the bowl with the marinade, ensuring each piece is well coated. Cover and let it sit for at least 30 minutes to absorb the flavors.
4. Preheat the Grill: Heat your grill to medium-high heat. If using a charcoal grill, make sure the coals are glowing red and covered with white ash. For a gas grill, preheat for about 10-15 minutes.
5. Grill the Octopus: Once the grill is hot, place the marinated octopus pieces directly on the grates. Grill for about 3-4 minutes on each side, or until you see nice grill marks and the octopus is slightly charred. Be careful not to overcook it, as it can become tough.
6. Serve: Remove the grilled octopus from the grill and let it rest for a couple of minutes. Arrange on a serving platter, drizzle with additional olive oil, and garnish with fresh oregano and lemon wedges. Serve warm.

Extra Tips:

For the best flavor and tenderness, it’s essential to allow the octopus to marinate thoroughly; consider marinating it overnight if you have the time.

Additionally, grilling over natural charcoal can enhance the smokiness of the dish. If you’re unsure about the octopus’s tenderness, you can always simmer it longer until it reaches the desired texture.

Serve with a side of tzatziki sauce and fresh bread for a complete Mediterranean experience!

Shrimp Saganaki With Feta and Tomato

Shrimp Saganaki is a classic Greek dish that beautifully showcases the flavors of the Mediterranean. This dish features succulent shrimp cooked in a rich tomato sauce, enhanced by the creamy and tangy taste of feta cheese. The combination of these ingredients creates a delightful balance that’s perfect for sharing among family and friends.

Traditionally served with crusty bread, Shrimp Saganaki isn’t only delicious but also a wonderful way to introduce a taste of Greece into your kitchen.

This easy-to-make dish is perfect for a weeknight dinner or a special occasion. The vibrant colors and aromatic scents of the dish will surely impress your guests. With its delightful combination of flavors, Shrimp Saganaki is bound to become a favorite in your repertoire of seafood recipes. Let’s plunge into making this delightful dish!

Ingredients (Serves 4-6):

• 1 pound (450g) large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 can (14 ounces) diced tomatoes, drained
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (adjust to taste)
• Salt and black pepper, to taste
• 1 cup feta cheese, crumbled
• Fresh parsley, chopped (for garnish)
• Crusty bread (for serving)

Cooking Instructions:

1. Prepare the Shrimp: Begin by rinsing the shrimp under cold water. Pat them dry with a paper towel and set aside. This will help them sear nicely in the pan without excess moisture.
2. Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent. Then, add the minced garlic and sauté for an additional 1-2 minutes until fragrant, being careful not to burn it.
3. Add the Tomatoes and Spices: Stir in the drained diced tomatoes, dried oregano, red pepper flakes, salt, and black pepper. Allow the mixture to simmer for about 5-7 minutes, stirring occasionally, until it thickens slightly and the flavors meld together.
4. Cook the Shrimp: Add the prepared shrimp to the skillet, stirring gently to coat them in the tomato sauce. Cook for about 3-5 minutes, or until the shrimp turn pink and opaque. Be careful not to overcook them, as they can become tough.
5. Add the Feta: Once the shrimp are cooked, sprinkle the crumbled feta cheese over the top of the dish. Allow it to melt slightly, about 1-2 minutes, before removing the skillet from the heat.
6. Garnish and Serve: Transfer the Shrimp Saganaki to a serving dish and garnish with chopped fresh parsley. Serve immediately with crusty bread for dipping into the delicious sauce.

Extra Tips:

For an added depth of flavor, consider marinating the shrimp in olive oil, lemon juice, and herbs for about 30 minutes before cooking.

Additionally, if you prefer a bit more heat, you can adjust the amount of red pepper flakes or even add a touch of hot sauce to the tomato mixture.

Finally, feel free to customize the dish by adding other ingredients such as bell peppers or olives for extra texture and flavor. Enjoy your culinary journey into Greek cuisine!

Baked Sea Bass With Olive Oil and Herbs

Baked Sea Bass with Olive Oil and Herbs is a delightful and aromatic dish that perfectly captures the essence of Greek cuisine. The sea bass, known for its delicate flavor and flaky texture, pairs beautifully with the fragrant blend of fresh herbs and the richness of high-quality olive oil. This dish isn’t only simple to prepare but also brings a touch of the Mediterranean to your dining table, making it an ideal choice for family gatherings or special occasions.

The beauty of this recipe lies in its simplicity, allowing the natural flavors of the fish to shine through. With just a few fresh ingredients, you can create a meal that’s both impressive and satisfying. Serve it alongside a light salad or some roasted vegetables to complete the experience, and you’ll have a dish that transports you to the sun-soaked shores of Greece.

Ingredients (serving size: 4-6 people)

• 2 whole sea bass, cleaned and scaled (about 1.5 to 2 pounds each)
• 1/4 cup extra virgin olive oil
• 2 lemons, thinly sliced
• 4 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• 1 teaspoon dried oregano
• Salt and pepper, to taste

Cooking Instructions

1. Preheat the Oven: Begin by preheating your oven to 400°F (200°C). A hot oven is essential for ensuring that the sea bass cooks evenly and develops a beautiful, crispy skin.
2. Prepare the Sea Bass: Rinse the sea bass under cold water and pat them dry with paper towels. Make three shallow diagonal cuts on both sides of each fish. This helps the marinade penetrate the flesh and allows for more even cooking.
3. Season the Fish: In a small bowl, mix the olive oil, minced garlic, chopped parsley, chopped dill, dried oregano, salt, and pepper. Rub this mixture generously over the fish, making sure to get it into the cuts and the cavity of the fish.
4. Arrange the Fish on a Baking Tray: Lay the seasoned sea bass on a baking tray lined with parchment paper. Place lemon slices inside the cavity of each fish and on top, which will infuse the fish with a bright, citrus flavor as it bakes.
5. Bake the Sea Bass: Place the baking tray in the preheated oven and bake for about 25-30 minutes, or until the fish is cooked through and flakes easily with a fork. The skin should be golden and crispy.
6. Serve the Dish: Once cooked, remove the sea bass from the oven and let it rest for a few minutes. Serve it hot, garnished with additional fresh herbs and lemon wedges on the side.

Extra Tips

When preparing Baked Sea Bass with Olive Oil and Herbs, always choose the freshest fish available for the best flavor. If you have access to a fishmonger, ask for recommendations on the best catch of the day.

Additionally, feel free to experiment with different herbs based on your personal preferences; thyme and basil can also work beautifully in this dish. Finally, consider adding a splash of white wine to the baking tray for an extra layer of flavor. Enjoy your culinary journey to Greece!

Greek Seafood Pasta With Garlic and White Wine

Greek Seafood Pasta with Garlic and White Wine is a delightful dish that encapsulates the essence of Mediterranean cuisine. The combination of fresh seafood, aromatic garlic, and the subtle kick of white wine creates a harmonious blend of flavors that will transport you to the sun-kissed coasts of Greece.

This dish isn’t only quick to prepare but also showcases the beauty of simple ingredients coming together to create something extraordinary. Whether you’re hosting a dinner party or looking for a comforting meal, this recipe is sure to impress.

The key to a successful Greek Seafood Pasta lies in the freshness of the seafood and the quality of the ingredients. From succulent shrimp to tender calamari, each component adds its own character to the dish.

Paired with perfectly cooked pasta and a light, garlicky sauce, this meal is a celebration of the sea and the vibrant flavors of Greece. So, roll up your sleeves and get ready to create a culinary masterpiece that will leave your guests asking for seconds.

Ingredients (serves 4-6):

• 12 oz linguine or spaghetti
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 small onion, finely chopped
• 1 red bell pepper, diced
• 1 pound shrimp, peeled and deveined
• 1 pound calamari, cleaned and sliced into rings
• 1 cup cherry tomatoes, halved
• 1 cup dry white wine
• 1 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• Juice of 1 lemon
• Grated feta cheese (for serving)

Cooking Instructions:

1. Cook the Pasta: Begin by bringing a large pot of salted water to a boil. Add the linguine or spaghetti and cook according to the package instructions until al dente. Once cooked, drain the pasta and set aside, reserving about 1 cup of the pasta water for later use.
2. Sauté the Aromatics: In a large skillet or sauté pan, heat the olive oil over medium heat. Add the minced garlic and chopped onion to the pan, stirring frequently until the onion becomes translucent and fragrant, about 3-4 minutes.
3. Add the Vegetables: Once the onion is ready, add the diced red bell pepper to the skillet. Sauté for an additional 2-3 minutes until the pepper softens.
4. Cook the Seafood: Increase the heat to medium-high and add the shrimp and calamari to the pan. Cook for about 3-5 minutes, stirring occasionally, until the shrimp turn pink and the calamari is tender.
5. Incorporate the Wine and Tomatoes: Pour in the dry white wine and add the halved cherry tomatoes to the skillet. If using, sprinkle in the red pepper flakes. Bring the mixture to a simmer, allowing it to cook for about 5 minutes, so the flavors can meld and the sauce slightly reduces.
6. Combine Pasta and Sauce: Add the cooked pasta to the skillet, tossing it gently to combine with the seafood and sauce. If the mixture seems dry, gradually add some of the reserved pasta water until the desired consistency is achieved.
7. Season and Garnish: Season the pasta with salt, pepper, and the fresh lemon juice. Remove from heat and sprinkle with chopped parsley for a fresh finish.
8. Serve: Plate the pasta and seafood mixture in bowls or on a large serving platter. Top with crumbled feta cheese for an authentic Greek touch.

Extra Tips:

When preparing Greek Seafood Pasta with Garlic and White Wine, make sure to use the freshest seafood available for the best flavor and texture.

Feel free to customize the dish by adding other seafood options like mussels or clams based on your preference. Additionally, adjust the amount of garlic and red pepper flakes to suit your taste, and don’t shy away from using high-quality olive oil for a richer flavor.

Enjoy this dish with a chilled glass of white wine to enhance the dining experience!

Fried Calamari With Tzatziki Sauce

Fried calamari is a beloved dish in Greek cuisine, known for its crispy exterior and tender, flavorful squid. Often served as an appetizer or a main course, this dish pairs beautifully with a revitalizing tzatziki sauce made from Greek yogurt, cucumber, and garlic. The combination of the fried calamari and the cool, creamy sauce creates a delightful contrast that’s sure to impress your family and friends.

Preparing fried calamari may seem intimidating, but it’s quite simple with the right instructions. The key to achieving that perfect crunch is in the coating and frying technique. Once you have mastered this dish, you can serve it at gatherings or enjoy it on a cozy night in. So, gather your ingredients and let’s plunge into making Fried Calamari with Tzatziki Sauce!

Ingredients (serving size: 4-6 people)

• 1 pound fresh calamari, cleaned and cut into rings
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 cup buttermilk
• Vegetable oil for frying
• Lemon wedges for serving

For Tzatziki Sauce:

• 1 cup Greek yogurt
• 1 small cucumber, grated and excess water squeezed out
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
• Salt and pepper to taste

Cooking Instructions

1. Prepare the Tzatziki Sauce: In a mixing bowl, combine the Greek yogurt, grated cucumber, minced garlic, olive oil, and dill. Mix well until all ingredients are fully incorporated. Season with salt and pepper to taste. Cover and refrigerate while you prepare the calamari. This allows the flavors to meld together.
2. Prepare the Calamari: In another bowl, combine the flour, salt, black pepper, and paprika. Mix thoroughly to guarantee an even distribution of the seasonings.
3. Coat the Calamari: Pour the buttermilk into a separate bowl. Dip each calamari ring into the buttermilk, allowing any excess to drip off, then dredge it in the seasoned flour mixture. Confirm that each piece is completely coated, then set aside on a plate. This coating will create that crispy texture once fried.
4. Heat the Oil: In a deep skillet or frying pan, heat about 2 inches of vegetable oil over medium-high heat. You can test if the oil is ready by dropping in a small piece of calamari; if it sizzles, the oil is hot enough.
5. Fry the Calamari: Carefully add the coated calamari rings to the hot oil in batches, being cautious not to overcrowd the pan. Fry each batch for about 2-3 minutes, or until golden brown and crispy. Use a slotted spoon to remove the fried calamari and drain on a paper towel-lined plate to absorb excess oil.
6. Serve: Arrange the fried calamari on a serving platter and serve hot with lemon wedges and the chilled tzatziki sauce on the side for dipping.

Extra Tips

For an even more flavorful calamari, consider marinating the cleaned squid in buttermilk for an hour before coating them in flour. This not only tenderizes the squid but also enhances the taste.

Additionally, make sure the oil is hot enough before adding the calamari; if the oil is too cool, the rings will absorb excess oil and become greasy. Finally, serve the dish immediately for the best texture and flavor, as calamari is best enjoyed fresh and hot!

Octopus Salad With Capers and Vinegar

Octopus Salad with Capers and Vinegar is a classic Greek dish that showcases the vibrant flavors of the Mediterranean. This dish isn’t only delicious but also packed with nutritional benefits from the octopus and fresh vegetables. The tender octopus pairs wonderfully with the briny capers and the tangy vinegar, creating a salad that’s both invigorating and satisfying.

Perfect for a summer meal or as a part of a mezze platter, this salad will transport you to the sun-drenched shores of Greece.

Preparing octopus may seem intimidating, but with a few simple steps, you’ll have a flavorful salad that impresses your family and friends. You can use fresh or frozen octopus, but if you choose frozen, make sure to thaw it completely before cooking. The key to a successful octopus dish is cooking it until tender, allowing it to absorb the flavors of the other ingredients.

Let’s plunge into this delicious recipe!

Ingredients (Serves 4-6):

• 1 kg (2.2 lbs) octopus, cleaned
• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 2 tablespoons capers, rinsed and drained
• 1 small red onion, finely chopped
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 2 tablespoons fresh parsley, chopped
• Salt and black pepper, to taste
• Lemon wedges, for serving

Cooking Instructions:

1. Cook the Octopus: In a large pot, bring plenty of water to a boil. Add the cleaned octopus and reduce the heat to a simmer. Cook for about 45-60 minutes, or until the octopus is tender. You can test for doneness by piercing the thickest part of the tentacle with a fork; it should slide in easily. Once cooked, remove the octopus from the pot and let it cool.
2. Prepare the Octopus: Once the octopus has cooled enough to handle, chop it into bite-sized pieces. Place the chopped octopus into a large mixing bowl.
3. Mix the Dressing: In a separate bowl, whisk together the extra virgin olive oil and red wine vinegar. Season with salt and black pepper to taste. This dressing will enhance the octopus and vegetable flavors.
4. Combine Ingredients: Add the finely chopped red onion, diced red bell pepper, halved cherry tomatoes, and capers to the bowl with the octopus. Pour the dressing over the mixture and toss everything gently until well combined.
5. Garnish and Serve: Finally, sprinkle the chopped fresh parsley over the salad and give it one last gentle toss. Serve the octopus salad chilled or at room temperature with lemon wedges on the side for drizzling.

Extra Tips: When preparing octopus, be sure not to overcook it, as it can become tough and rubbery. A good tip is to use a pressure cooker to speed up the cooking process; just 15-20 minutes under pressure should suffice.

Additionally, you can marinate the octopus salad for a few hours in the refrigerator to allow the flavors to meld together, making it even more delicious. Don’t hesitate to add other ingredients like olives or cucumbers for a twist on this classic recipe!

Spicy Shrimp With Feta and Spinach

Spicy shrimp with feta and spinach is a delightful Mediterranean dish that brings together succulent shrimp, vibrant greens, and creamy feta cheese for a flavor explosion. This recipe isn’t only quick to prepare but also offers a healthy and satisfying meal that can be enjoyed on its own or served with a side of crusty bread or over a bed of rice.

The combination of spices adds a kick to the shrimp, while the feta provides a rich, tangy flavor that complements the dish perfectly. This dish embodies the essence of Greek cuisine, with fresh ingredients and bold flavors coming together harmoniously.

Whether you’re hosting a dinner party or simply looking for a delicious weeknight meal, spicy shrimp with feta and spinach is sure to impress your family and friends. Get ready to experience a taste of the Mediterranean right in your kitchen!

Ingredients (serving size: 4-6 people)

• 1 pound large shrimp, peeled and deveined
• 3 cups fresh spinach, washed and chopped
• 1 cup feta cheese, crumbled
• 4 cloves garlic, minced
• 1 teaspoon red pepper flakes (adjust to taste)
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon lemon zest
• Salt and pepper to taste
• Fresh lemon wedges for serving

Cooking Instructions

1. Prepare the Shrimp: Start by rinsing the shrimp under cold water and patting them dry with paper towels. Make certain they’re deveined and peeled for easy cooking. Season the shrimp with salt, pepper, and red pepper flakes to give them a spicy kick.
2. Sauté the Garlic: In a large skillet, heat the olive oil over medium heat. Once hot, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it. This step infuses the oil with garlic flavor, which will enhance the overall dish.
3. Cook the Shrimp: Add the seasoned shrimp to the skillet and cook for 2-3 minutes on each side, or until they turn pink and opaque. This will guarantee that the shrimp are cooked through but not overcooked, which can make them rubbery.
4. Add Spinach and Oregano: Once the shrimp are cooked, add the chopped spinach and dried oregano to the skillet. Stir well to combine, allowing the spinach to wilt and cook down for about 2 minutes. This adds a vibrant green color and nutrients to the dish.
5. Incorporate Feta and Lemon Zest: Remove the skillet from heat and gently fold in the crumbled feta cheese and lemon zest. The warmth from the shrimp and spinach will soften the feta slightly, creating a creamy texture throughout the dish.
6. Serve: Transfer the spicy shrimp with feta and spinach to a serving platter or individual plates. Garnish with fresh lemon wedges for an extra burst of flavor. Enjoy your meal warm!

Extra Tips

For added richness, consider drizzling a little more olive oil over the finished dish before serving. You can also customize the spice level by adjusting the amount of red pepper flakes or adding a splash of hot sauce if you like it extra spicy.

For a complete meal, serve the shrimp over cooked orzo pasta or alongside a fresh Greek salad. Enjoy experimenting with this recipe and make it your own!

Lemon Garlic Grilled Sardines

Lemon Garlic Grilled Sardines is a delightful dish that showcases the fresh flavors of the Mediterranean. This recipe combines the richness of sardines with the zesty brightness of lemon and the aromatic punch of garlic, creating a simple yet vibrant meal. Grilling the sardines enhances their natural flavors while adding a smoky char, making them a perfect choice for a summer barbecue or a casual weeknight dinner.

Sardines aren’t only delicious but also packed with healthy omega-3 fatty acids, making them a nutritious option for seafood lovers. This dish is best enjoyed with a side of crusty bread to soak up the flavorful juices or paired with a fresh salad for a light and invigorating meal.

Whether you’re a seasoned cook or trying your hand at grilling for the first time, this recipe is straightforward and sure to impress your guests.

Ingredients (Serves 4-6)

• 12 fresh sardines, cleaned and scaled
• 4 tablespoons olive oil
• 4 cloves garlic, minced
• Zest and juice of 2 lemons
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Cooking Instructions

1. Prepare the Marinade: In a mixing bowl, combine the olive oil, minced garlic, lemon zest, and lemon juice. Whisk the ingredients together until well combined. This marinade will infuse the sardines with flavor and create a delicious crust when grilled.
2. Marinate the Sardines: Place the cleaned sardines in a shallow dish or a resealable plastic bag. Pour the marinade over the sardines, ensuring they’re evenly coated. Season with salt and pepper to taste. Allow the sardines to marinate in the refrigerator for at least 30 minutes to 1 hour, allowing the flavors to penetrate the fish.
3. Preheat the Grill: While the sardines are marinating, preheat your grill to medium-high heat. If using a charcoal grill, prepare the coals until they’re covered with white ash. For gas grilling, turn on the burners and allow them to heat up.
4. Grill the Sardines: Once the grill is hot, lightly oil the grill grates to prevent sticking. Carefully place the marinated sardines on the grill. Grill for about 3-4 minutes on each side, or until the skin is crispy and the flesh flakes easily with a fork. Be cautious not to overcook them, as sardines can become dry.
5. Serve and Garnish: Once cooked, remove the sardines from the grill and transfer them to a serving platter. Garnish with freshly chopped parsley and serve with lemon wedges on the side for an extra burst of flavor. Enjoy your Lemon Garlic Grilled Sardines while they’re hot!

Extra Tips

When grilling sardines, it’s essential to handle them gently as they can be delicate. To prevent them from sticking to the grill, make sure to oil the grill grates generously and avoid flipping them too soon.

If you’re worried about them falling apart, you can use a grilling basket or skewer them on soaked wooden skewers. Additionally, experimenting with herbs and spices in the marinade can add different flavors to this classic dish. Enjoy!

Stuffed Squid With Rice and Herbs

Stuffed Squid with Rice and Herbs, known as “Kalamari Gemista” in Greek, is a delightful dish that beautifully showcases the flavors of the Mediterranean. This dish combines fresh squid stuffed with a fragrant mixture of rice, herbs, and spices, making it a perfect choice for seafood lovers. The tender squid offers a delicate texture, while the stuffing creates a savory and aromatic experience that transports you straight to the sun-kissed shores of Greece.

Preparing this dish at home is both rewarding and simple. The key to success lies in selecting fresh squid and balancing the flavors of the stuffing ingredients. With the right technique and a few essential ingredients, you can impress your family and friends with this elegant yet accessible seafood dish. Whether served as a main course or part of a meze platter, Stuffed Squid with Rice and Herbs is sure to be a hit at your dinner table.

Ingredients (Serves 4-6)

• 6 medium-sized fresh squid, cleaned and tentacles reserved
• 1 cup uncooked rice (preferably short-grain or Arborio)
• 2 cups fish or vegetable broth
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup olive oil
• 1 lemon, juiced
• 1/2 cup tomato sauce or crushed tomatoes
• Optional: lemon wedges for serving

Cooking Instructions

1. Prepare the Squid: Start by thoroughly cleaning the squid if not already done. Remove the insides, beak, and the bony quill. Rinse under cold water and set aside. Keep the tentacles for the filling.

2. Cook the Rice: In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent. Stir in the uncooked rice, allowing it to toast slightly for about 2 minutes.

Pour in the fish or vegetable broth, bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is cooked and all liquid is absorbed. Remove from heat and let cool.

3. Make the Filling: In a mixing bowl, combine the cooked rice, chopped parsley, dill, oregano, salt, pepper, and the chopped tentacles of the squid. Mix well to guarantee that all ingredients are evenly distributed.

4. Stuff the Squid: Using a teaspoon, carefully fill each squid body with the rice mixture, leaving a little space at the top to allow for expansion during cooking. Secure the opening with a toothpick or kitchen twine to prevent the filling from spilling out.

5. Prepare for Cooking: In a large skillet, heat the remaining olive oil over medium heat. Add the stuffed squid and sear them for about 2-3 minutes on each side until they’re golden brown.

6. Add Sauce and Simmer: Once the squid is seared, pour the tomato sauce over them. Add the lemon juice and bring to a gentle simmer. Cover the skillet and let cook for about 20 minutes, turning the squid halfway through to guarantee even cooking.

7. Serve: Once cooked, remove the toothpicks or twine from the squid. Serve hot, drizzled with the sauce from the skillet, and garnish with lemon wedges if desired.

Extra Tips

When cooking Stuffed Squid with Rice and Herbs, freshness is key—opt for the freshest squid you can find for the best flavor and texture.

Be careful not to overstuff the squid, as the rice will expand during cooking. If you prefer a bit of heat, consider adding a pinch of red pepper flakes to the filling.

Finally, serve this dish with a revitalizing Greek salad or crusty bread to complete the meal, allowing everyone to savor the delicious Mediterranean flavors.

Moussaka With Seafood

Moussaka is a quintessential Greek dish known for its rich flavors and comforting layers, traditionally made with ground meat, eggplant, and béchamel sauce. In this unique twist on the classic recipe, we incorporate a variety of seafood, making it a delightful option for seafood lovers and adding a fresh taste to the beloved dish.

Using ingredients like shrimp, scallops, and a medley of vegetables, this Moussaka with Seafood is sure to impress at any gathering or family dinner. Preparing this dish may seem intimidating, but with step-by-step guidance, you can create a stunning seafood moussaka that’s both delicious and visually appealing.

The combination of tender seafood, creamy béchamel, and flavorful spices will transport you straight to the shores of Greece. Serve it with a side of crusty bread and a simple green salad for a complete meal that showcases the best of Greek cuisine.

Ingredients (Serves 4-6):

• 2 medium eggplants, sliced
• 1 zucchini, sliced
• 1 bell pepper, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 250g shrimp, peeled and deveined
• 250g scallops, cleaned
• 400g canned chopped tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• Salt and pepper to taste
• 4 tablespoons olive oil
• 3 tablespoons flour
• 2 cups milk
• 1 cup grated cheese (such as kefalotyri or parmesan)
• 2 large eggs
• Fresh parsley, for garnish

Cooking Instructions:

1. Prepare the Vegetables: Start by slicing the eggplants and zucchini. Sprinkle them with salt and let them sit for about 30 minutes to draw out excess moisture and bitterness. Rinse and pat dry with a paper towel before cooking.

This step helps in achieving a better texture and flavor in the final dish.

2. Cook the Seafood: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent. Add the shrimp and scallops and cook until they’re just opaque.

Pour in the canned tomatoes, oregano, paprika, salt, and pepper. Simmer for about 5-7 minutes until the mixture thickens slightly. Remove from heat and set aside.

3. Sauté the Vegetables: In another skillet, heat the remaining olive oil over medium heat. Add the sliced eggplant and zucchini, cooking until they’re golden brown and tender.

This may take about 5-8 minutes. Remove from heat and let them cool slightly.

4. Make the Béchamel Sauce: In a saucepan, melt 4 tablespoons of butter over medium heat. Whisk in the flour and cook for about 2 minutes. Gradually add the milk while whisking continuously to avoid lumps.

Cook until the sauce thickens, then remove from heat. Stir in half of the grated cheese and let it cool slightly before whisking in the eggs.

5. Assemble the Moussaka: Preheat your oven to 180°C (350°F). In a greased baking dish, layer half of the sautéed eggplant and zucchini on the bottom. Spread the seafood mixture evenly over the vegetables, followed by the remaining eggplant and zucchini.

Finally, pour the béchamel sauce over the top, spreading it evenly. Sprinkle the remaining cheese on top for a golden crust.

6. Bake: Place the moussaka in the preheated oven and bake for 40-45 minutes, or until the top is bubbling and golden brown. Let it cool for about 10-15 minutes before slicing.

7. Serve: Garnish with fresh parsley before serving. Enjoy your delicious seafood moussaka warm, as it pairs beautifully with a side of salad and crusty bread.

Extra Tips:

When preparing Moussaka with Seafood, it’s crucial to use fresh seafood for the best flavor. If you can’t find scallops, feel free to substitute with other seafood like fish fillets or even a mixture of your favorites.

Additionally, letting the moussaka rest before slicing allows the layers to set, making it easier to serve. If you prefer a lighter version, you can use low-fat milk for the béchamel sauce, and consider adding more vegetables to enhance the dish’s nutritional value. Enjoy your culinary adventure into Greek cuisine!

Mediterranean Fish Tacos With Tzatziki

Mediterranean Fish Tacos with Tzatziki offer a delightful twist on traditional tacos, showcasing the fresh, vibrant flavors of the Mediterranean. This dish combines flaky, seasoned fish with a creamy, tangy tzatziki sauce, all wrapped in soft tortillas. It’s a perfect meal for summer gatherings or a casual weeknight dinner, providing a light yet satisfying option packed with nutrients.

The freshness of the ingredients, including herbs and vegetables, makes this dish not only delicious but also visually appealing. The preparation of these tacos is straightforward and can be done in under an hour. The fish is marinated with Mediterranean spices, then grilled or pan-seared to create a crispy exterior while remaining tender inside.

Serve the fish in warm tortillas, topped with the cooling tzatziki sauce and your choice of garnishes, such as fresh vegetables or herbs. This recipe serves 4-6 people, making it a fantastic choice for sharing with family and friends.

Ingredients (Serves 4-6 people):

• 1 pound white fish fillets (such as cod, tilapia, or mahi-mahi)
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• ½ teaspoon black pepper
• 8 small flour or corn tortillas
• 1 cup shredded lettuce
• 1 cup diced tomatoes
• ½ red onion, thinly sliced
• ½ cup crumbled feta cheese
• Fresh cilantro or parsley for garnish (optional)

For the Tzatziki Sauce:

• 1 cup plain Greek yogurt
• 1 cucumber, grated and drained
• 2 cloves garlic, minced
• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Tzatziki Sauce: In a medium bowl, combine the Greek yogurt, grated cucumber (make sure to drain excess water), minced garlic, chopped dill, olive oil, lemon juice, and a pinch of salt and pepper. Mix well and refrigerate while you prepare the fish to allow the flavors to meld.
2. Marinate the Fish: In a shallow dish, place the fish fillets. Drizzle with olive oil and sprinkle the smoked paprika, garlic powder, cumin, salt, and black pepper. Gently rub the spices onto the fish to guarantee an even coating. Let the fish marinate for about 15-20 minutes.
3. Cook the Fish: Heat a grill or skillet over medium-high heat. Once hot, add the marinated fish fillets. Cook for about 3-4 minutes on each side or until the fish is flaky and cooked through. If using a grill, use a fish spatula to carefully flip the fish to avoid breaking it apart.
4. Warm the Tortillas: While the fish is cooking, warm the tortillas in a separate dry skillet over medium heat for about 30 seconds on each side until they’re soft and pliable.
5. Assemble the Tacos: Once the fish is cooked, remove it from the heat and allow it to rest for a minute. Flake the fish into bite-sized pieces. To assemble the tacos, place a portion of fish in the center of each tortilla, followed by shredded lettuce, diced tomatoes, sliced red onion, crumbled feta, and a generous drizzle of tzatziki sauce.
6. Garnish and Serve: Optionally, sprinkle fresh cilantro or parsley on top for added flavor and color. Serve the tacos immediately with lime wedges on the side.

Extra Tips:

When making Mediterranean Fish Tacos with Tzatziki, feel free to customize the toppings to suit your taste. You can add ingredients like avocado slices, jalapeños for a spicy kick, or even olives for an extra layer of flavor.

Additionally, if you prefer a different type of fish, feel free to substitute with salmon or shrimp. For a quicker option, pre-made tzatziki can be used, but homemade adds a freshness that truly elevates the dish. Enjoy your culinary journey into Mediterranean flavors!