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Octopus with short-cut pasta or rice

Ingredients

  • Fresh octopus, cleaned and cut into chunks
  • Short-cut pasta or rice
  • Chopped onions
  • Chopped tomatoes
  • Olive oil

Method

Put the octopus chunks in a pan and let them be cooked without water (the octopus releases its own liquids). When you prick it with fork and it is soft, add olive oil, the chopped onions and tomatoes and sauté for a few minutes. Then add rice or short-cut pasta with the appropriate water and stir the food until it is cooked (for about 10 minutes).


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Octopus in wine sauce

Ingredients

  • Fresh octopus, cleaned and cut into chunks
  • Quality white or red wine
  • Olive oil
  • Chopped onions (optional)

Method

Put the octopus chunks in a saucepan and let them be cooked without water (the octopus releases its own liquids). When you prick it with fork and it is soft, add 1 water glass of wine per pound of octopus. The octopus continues to boil in its liquids and the wine. Once the food “caramelizes”, add olive oil and optionally some chopped onions. Sauté 2-3′ and it is ready.


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Cuttlefishes with fennel and spinach

Ingredients

  • Fresh and cleaned cuttlefishes with or without their ink
  • Fennel or spinach (stemmed and chopped)
  • Water
  • Chopped onions
  • Chopped tomatoes
  • Olive oil

Method

Place the cuttlefishes in a saucepan with or without their ink (let your taste deside), add and cover with water and leave them boil. When you prick the cuttlefishes with a fork and they are soft, without removing the fluids from food, add olive oil, the chopped onions and tomatoes and sauté them. Add the chopped fennel or spinach (make sure that they are washed extremely well previously) and put them inside the saucepan along with the appropriate amount of water to boil. Mix the food well and let it cook for about 15-20 minutes.


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Cuttlefish in wine sauce

Υλικά

  • Fresh and cleaned cuttlefishes with or without their ink
  • Water
  • Quality white or red wine
  • Chopped onions (optional)

Method

Place the cuttlefishes in a saucepan with or without their ink (let your taste deside), add and cover with water and leave them boil. When you prick the cuttlefishes with a fork and they are soft, without removing the fluids from food, add 1 water glass of wine per pound of cuttlefish. Mix the food and while the cooking process continues, the cuttlefishes will now begin to soak the juices in the saucepan. Before the liquids run dry and at the stage where they have thickened, add olive oil and if you prefer some chopped onions. Let them cook 3-5′ and withdraw the food from the heat.


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Stuffed squids

Method A

Ingredients

  • Fresh, medium sized squids (cleaned, not cut)
  • Chopped tomatoes
  • Chopped onions
  • Chopped parsley
  • Rice
  • Salt
  • Olive oil
  • Toothpicks to seal the squids
  • Parchment paper (optional)

Method A

Take the cleaned squids and chop the heads and the whiskers. Put them aside for a while and prepare the filling. In a large bowl add all the chopped vegetables (tomatoes, onions, parsley), rice and the chopped heads and mustaches. Season with salt and mix well the stuffing, adding olive oil as much as it takes. Fill then the squids and seal the top side with one or two toothpicks (depending on size). Place the squids in a roasting pot or inside a large piece of parchment paper that is brushed with olive oil. Add some extra olive oil and cover the roasting pot or wrap the squids into the parchment paper by twisting the edges like a candy, in order to prevent the air from getting inside (make sure the squids are not the one over the other and give them enough space to “lie” in the roasting pan). Place in preheated oven and cook for 40-45 ‘at 200⁰C.


Method B

Ingredients

  • Fresh, medium sized squids (cleaned, not cut)
  • Chopped tomatoes
  • Chopped onions (and fresh if preferable)
  • Chopped parsley
  • Chopped peppers
  • Chopped zucchinies
  • Crumbled feta cheese
  • Olive oil
  • Toothpicks to seal the squids
  • Parchment paper(optional)

Method B

Take the cleaned squids and chop the heads and the whiskers. Put them aside for a while and prepare the filling. In a large bowl add all the chopped vegetables (tomatoes, onions, parsley, peppers, zucchinies), the crumbled feta cheese and the chopped heads and mustaches. Mix all the ingredients well and add oil as much as it takes. Fill then the squids and seal the top side with one or two toothpicks (depending on size). Place the squids in a roasting pot or inside a large piece of parchment paper that is brushed with olive oil. Add some extra olive oil and cover the roasting pot or wrap the squids into the parchment paper by twisting the edges like a candy, in order to prevent the air from getting inside (make sure the squids are not the one over the other and give them enough space to “lie” in the roasting pan). Place in preheated oven and cook for 40-45 ‘at 200⁰C.

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Fishstore 1

3, Karterou Str (Central Fishmarket)
Heraklion, Crete, Greece
zip code: 71201
+30 2810 286275
Opening hours
Monday - Saturday: 7:00 to 15:00


  • Contact us

    Mobile: 6944263067
    Με E-mail: info@kanelos.gr
  • Fishstore 2

    135, Papanastasiou Ave.
    Heraklion, Crete, Greece
    zip code: 71409
    +30 2810 361047
    Opening days and hours
    Monday - Saturday: 7:00 to 17:00

    Fishstore 3

    224, Knosou Ave
    Heraklion, Crete, Greece
    zip code: 71409
    +30 2810 220511
    Opening days and hours
    Monday - Saturday: 7:00 to 17:00