Stuffed squid with couscous & fennel is a scrumptious dish served by Executive Chef Michael Zacharis at elegant Omikron Meze in Nea Kifisia.
In a wonderful place of high aesthetics in Nea Kifissia Attica, where the visitor is enchanted by the impressive architecture of the buildings and its liveliness, the atmospheric Omikron Meze welcomes every visitor with a magical journey of Mediterranean, European and Greek cuisine.
The beautiful decoration and the simple aesthetics of this modern space combined with the impeccable professionalism, good prices, creative flavors and the relaxing atmosphere compose the ultimate taste destination.
In a wonderful place of high aesthetics in Nea Kifissia, Attica, where the visitor is enchanted by the impressive architecture of the buildings and its liveliness, the atmospheric Omikron Meze welcomes every visitor with a magical journey of Mediterranean, European and Greek cuisine. 
Executive Chef Michael Zacharis and his team in collaboration with Chef Grigoris Helmis and Andreas Diakodimitris sign off a menu with flavors that take off the palate.
One of the dishes you will find on the menu of Omikron Meze is stuffed squid with couscous & fennel. A variation of the classic stuffed squid with rice.
Stuffed squid with couscous & fennel
Ingredients
- 10 pcs of squid
- 300 gr couscous
- 2-3 pcs anchovies (optional)
- 1 fennel finely cut
- 1 onion finely cut
- 2 cloves of garlic
- 4 tomatoes grated
- 1 glass of dry white wine
- 100 ml of olive oil
- Squid tentacles finely cut
- 100 gr pine nuts
- Basil leaves
- Vegetables stock
- Salt/Pepper
Cooking preparation
In a bowl soak the couscous with water for 10-15 minutes until it becomes tender.
Finely cut the vegetables, warm a pan , add a few drops of olive oil and cook for 4-5 minutes, add the tentacles ,pour the wine and the 1/3 of grated tomato.
Mix with the couscous and fill the squids with the stuffing. Put the stuffed squids in a baking tray.
In a bowl mix the tomato with olive oil, salt and pepper , add the herbs and pour over the squids.
Using a wet baking paper , cover the baking tray and bake in a preheated oven for 30 minutes at 200°C. Uncover and continue baking for 10 minutes at 180°C.
Rest for a few minutes and serve!
Chef’s Tip
We can use quinoa or pulses instead of couscous.
Experiment with mushrooms, artichokes or fava beans in the filling, you’ll be surprised by the results!
About the Author
Born and raised in Piraeus, as his parents and grandparents stem from Piraeus.
After high school, he studied in a private cooking school (Le Monde). He worked in hotels and restaurants both in Greece and abroad.
The last 6 years ,his love for gastronomy, led him to become a cooking teacher in a public cooking school where he is a certified teacher by the Greek state.
His love for Greek and Mediterranean cuisine, along with his trips abroad and Spain especially, led him to choose the tapas/meze philosophy as his most loving gastronomic influence and way of cooking.
Fish and seafood are his most favored ingredients, which you can find in a plethora at Omikron meze of Kastelorizo group.
English (UK) 
Ελληνικά