Grilled Calamari with White Bean Stew


April 2010


Recipe Preparation

Nutritional Content

One serving contains the following: Calories (kcal) 543.3 %Calories from Fat 57.4 Fat (g) 34.7 Saturated Fat (g) 4.8 Cholesterol (mg) 264.2 Carbohydrates (g) 30.3 Dietary Fiber (g) 8.1 Total Sugars (g) 1.9 Net Carbs (g) 22.2 Protein (g) 27.1

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Pampas Grill Churrascaria

Credit Cards (incl. American Express) Perfect For: Literally Everyone Lunch Outdoor/Patio Situation. Pampas Grill Churrascaria is a popular spot at The Farmer's Market next to the Grove where you pay by the weight of your plate, rather than a set price. The concept sounds pretty economic at first, but I usually get carried away with their impressive display of Brazilian classics. First and foremost, the feijoada. Recognized as Brazil’s national dish, this hearty pork, beef, and black bean stew is usually accompanied by white rice, toasted cassava flour, and collard greens sauteed with garlic. From there, make your way over to the pitmasters who are roasting a variety of churrasco-style meats. Everything is perfectly cooked, but my personal favorites are the linguiça (Brazilian pork sausage) and the picanha (top sirloin cap). The linguiça at Pampas has just the right kick of spice, and the picanha’s fatty cap melts with each bite. Down it all with a Guarana soda and you’ve just finished a tour of Brazil’s greatest hits.

Kiki's Kouzina

Are you looking for a refreshing and flavourful seafood appetizer that's healthy, affordable and NOT fried? Search no more: Kalamari Sta Karvouna (Grilled Squid) is the closest you'll get to a Greek Taverna in your own home!

If I go to a restaurant and see "Fried Calamari" on the menu, I shake my head back and forth in disappointment. Grilled Squid is so scrumptious and savory that I just can't deal with the thought of flouring and frying it, and anyone that's had it grilled will understand and appreciate my feeling on frying squid.

Kalamari Sta Karvouna is a favorite seafood meze in Greece. Imagine this: It's mesimeri (mid-afternoon). You're bathing in the warm, crystal clear waters of Halkidiki (a peninsula in Northern Greece that resembles 3 fingers). From the sea, you're watching the crowds on the white sand. They're playing paddle ball, sunbathing, drinking frappes, listening to music, and enjoying their company. Nothing can beat this - you're in paradise. All of a sudden you get a whiff of seafood on the grill. You look over to an open air taverna situated right on the water. It's quiet, quaint, and inviting. You're stomach starts to rumble in hunger, so you swim to the shore. You cover yourself with a towel and walk to the taverna.

With a gorgeous view and setting, you order 4 things: Fresh bread, Horiatiki Salata (Greek Village Salad), Grilled Kalamaria (Squid), and Chilled Ouzo. The salt from the sea is still on your lips, the breeze is warm yet refreshing, and you're watching your food prepared freshly. - SIGH - I miss these days.

View from the Taverna

The Grilled Squid was the best I'd ever had - lathered in olive oil, lemon juice, and fresh herbs - I drool at the thought and taste. Here's the recipe for Kalamari Sta Karvouna (Grilled Calamari).

Grilled squid with white bean salad

Summer twilight, the day’s bright hot colors fade into shades of gray as a cooling breeze blows in from the sea. There’s fish fresh from the grill, the skin crisp and nearly blackened, the flesh moist and sweet and gently perfumed by smoke. A drizzle of very good olive oil, a splash of lemon, a sprinkling of sea salt and you’re ready to eat.

You could be dining at a seaside villa in Taormina, a taverna in Naxos or a posada on the coast near Barcelona. Or maybe it’s just your backyard in Chatsworth.

For all of its romance, fish on the grill is something that should be in the repertoire of every good cook. Add a glass of crisp, cold white wine, a vegetable salad, or maybe even just some sliced ripe tomatoes, and you’ve got a feast fit for an exotic vacation without having to leave home.

Add just a little spin -- rolling the fish in garlicky bread crumbs, serving it on a bed of creamy white beans, or giving it a final blessing of a pungent herb sauce -- and you’ve got the centerpiece of a summer dinner party you’ll long remember.

Of course, there are some tricks to grilling fish, as anyone will attest who has had to serve the hacked-up remains of a piece of salmon that seemed to have welded itself to the grill. If you’ve been in that situation, you might well think there must be some complicated magic required, maybe standing on your head and muttering an incantation like “non stickum piscium” while you’re cooking.

The truth is both simpler and more prosaic. It’s really just a matter of following some common-sense steps. Essentially, keep your grill a clean, well-oiled place. Make it hot. And don’t mess with it too much.

Though pretty much any fish can be grilled, the higher the oil content and the meatier the texture, the easier the process will be. Especially if you’re new at this, stick with fish such as sardines, mackerel, swordfish, shark and tuna.

Probably the easiest fish to grill isn’t technically a fish -- squid cooks almost instantly and almost never sticks. Beyond those utilitarian considerations, grilled squid is delicious. Cooked over a very, very hot fire, it crisps on the outside but stays tender and only slightly chewy inside. And a touch of smoke is just the thing to point up the sweet oceanic flavor.

Even better are the already skewered squid legs you can often buy at Japanese markets. Usually labeled “ika geso,” these are a terrific convenience, and an even better bargain. For around $6 a pound, they’re already cleaned and skewered you need only brush them with oil and sprinkle with salt and they’re ready for the grill.

Shrimp are just as easy, as long as you leave the shells on. Try skewering them on rosemary branches stripped of their needles the flesh picks up a subtle hint of herb that nicely complements the smoke.

Ironically, probably the hardest fish to grill is the one most people try first -- salmon -- which sticks like the devil and, because of its flaky texture, breaks apart on a whim. If you must grill salmon, use steaks rather than fillets (they’re cut across the grain rather than with it). If you must use fillets, skin them first (because there’s so much moisture in the skin, it tends to stick).

There are few dishes from the grill that are as impressive -- or as delicious -- as a whole grilled fish. The skin crisps and blackens slightly, picking up a slight overtone of smoke and funk. The flesh stays moist and sweet. With good olive oil, lemon juice and sea salt -- you’ve got a masterpiece.

There are two whole fish that seem to be most commonly available in Southern California markets. Both are perfect for grilling. And both, confusingly, are sold under several different names. The first is variously called Tai snapper, “true red snapper,” daurade or New Zealand snapper. The other is usually called either branzino or loup de mer. The first is caught in the wild in the South Pacific the second is farmed in the Mediterranean.

When you buy either, have the fishmonger do the ugly part of the preparation -- scaling, cleaning the innards and trimming the fins. When you get it home, all you need to do is cut shallow gashes about every inch and a half on either side. These should go through the skin but not all the way to the bone. They will allow the heat to penetrate more evenly.

After that, all that’s necessary to cook the fish is to brush it with oil and season it with salt on both sides and in the body cavity. Give it a squirt of lemon after it comes off the grill. Of course, you can go well beyond that, marinating it with lemon and oil and herbs such as garlic, basil, rosemary and parsley (because the taste of the fish is so subtle, it picks these up pretty quickly). Stuff the cavity with the stems and trimmings of the herbs.

Another interesting treatment is lightly coating the fish in garlicky bread crumbs. Coincidentally, this is described in two recent (and excellent) books on fish cookery: “The Young Man & the Sea” by David Pasternack, chef at New York’s Esca, and “Fish Forever” by Bay Area fish maven Paul Johnson. Pasternack says he learned it in Sicily Johnson says he learned it cooking at a country club in New Jersey. Make of that what you will.

Preparing the fish this way allows the bread crumbs to absorb some of the oil, so they get extra crisp, accentuating the texture of the skin. It also allows the fish to pick up more of the herbal flavors and it helps keep the flesh moist.

The most important thing to remember about cooking a whole fish on the grill is that it needs to cook through. Prod it with a spatula poke it with a knife to make sure the flesh is tender to the center if it still feels dense, let it go a little longer. And certainly let it rest for at least five minutes before serving. When the fish is done, the center bones (and the fin bones at the top) will pull away cleanly from the flesh.

To accompany the fish, choose flavors that will be bright enough to set off the smoke and herbs, but not so overpowering that they mask the meat’s delicate sweetness. In general, think about ingredients that are at least a little bit tart. A touch of crunch is always welcome too.

With the grilled snapper, for example, serve a simple salad of tomatoes and cucumbers, using a combination of red and gold cherry tomatoes to complement the colors of the cooked fish, and some of the herbs from the marinade (with the trimmings going to the stuffing). To keep the cucumbers from softening, don’t season the salad until just before serving.

Blanched green beans dressed with olive oil and lemon juice is another great side for grilled fish. And so, for that matter, is a simple green salad. Just make sure it’s dressed on the tart side.

Also, be sure you don’t overpower the fish. In theory, a Spanish-style stew of white beans and chorizo sounded like a grand accompaniment for grilled squid, but in practice the stew made it practically impossible to taste the seafood.

Serving the white beans as a salad, and using crunchy celery instead of hearty meat made all the difference. The flavor and texture of the grilled seafood came through perfectly, and a last-minute sprinkling of piment?n de la Vera, a smoked paprika, still kept the dish’s Spanish accent.

Herb sauces are a nice complement to grilled fish, but if you’ve already used herbs in the marinade, make sure they complement those in the sauce. Make pesto (leave out the cheese, please) or aioli. Or try a salmoriglio. This is a sauce from southern Italy that adds the pungent perfume of fresh oregano to the common combination of parsley, garlic, lemon and olive oil. Try it and you’ll see that the hit of oregano serves as a welcome wake-up.

Remember to keep the flavors light and bright. After you’ve put all that energy into getting the fish just right, it would be a shame to cover it up with some heavy sauce. Save that for the winter.

Salmoriglio: A sauce with soul

Talk to any southern Italian cook and you’ll hear a recipe for salmoriglio. And the odds are they’ll all be different. Some add water to the sauce others go with straight lemon juice. Some cook the sauce gently others insist it be served without cooking. And so it goes.

I find that both of these steps slightly soften the attack of the oregano, which in my book is a good thing (fresh oregano is about as subtle as raw garlic). The heating also thickens the emulsion a little.

The recipe here is based on one found in “Il Libro d’Oro della Cucina e dei Vini di Sicilia,” by Pino Correnti. The main adaptation was reducing the amount of water called for and warming the sauce in a microwave rather than in a double boiler.

Furthermore, rather than whisking the oil into the water and lemon juice to make an emulsion, I find it a lot easier to put the ingredients in a jar, cover it tightly and shake the heck out of it. Works perfectly every time (and is also good for vinaigrette).

Salmoriglio is also good served with grilled swordfish. Cut the fish the Sicilian way, into thin steaks. That way they cook in a flash without drying out.

It doesn’t take supernatural powers to keep fish from sticking to the grill. Just follow these basic steps:

--Clean the grill before you start. Scrub it down with a Brillo pad if you must those baked-on bits of last week’s dinner will cause nothing but trouble.

--Dry the fish well. Pat it down with paper towels.

--Oil both the fish and the grill. Brush the fish with olive oil or marinade and wipe the grill with an oil-soaked paper towel. There are also special nonstick cooking sprays for grills, but, honestly, the paper towel works just as well.

--Build the fire that’s right for what you’re cooking. The smaller the food to be cooked, the hotter the fire should be. Use the hand test to check the fire’s heat. Hold your hand three or four inches above the grill and count how many seconds you can leave it there before it gets too hot. For something like squid, which cooks almost instantly, it should take only a second or two before you have to move your hand away. For small fish such as mackerel and sardines and for most fillets, it should take three or four seconds. For a whole fish it should take four or five seconds or even longer, depending on the thickness.

--Heat the grill well before you start. That instant sear is key to keeping the fish skin from sticking.

--Position the fish so it lies across the grill bars, not alongside them. The less metal in contact with the meat, the less the chance for sticking.

--Especially if you’re barbecuing small fish, steaks or fillets, a grill basket will make your job easier. It’s basically nothing more than a large, flat steel basket with a very long handle the best of them adjust to different thicknesses of fish. These allow you to cook the fish on the fire and then remove it to the kitchen to pry loose any sticky spots at your leisure and in private. Obviously, you can’t preheat them before you put the fish in, but you still want to make sure they are clean and well-oiled before you use them.

--Don’t try to turn the fish too early. The skin will release much more easily from the grill when it is well cooked and crisp. Depending on the heat of the fire, it might be as much as five minutes before you should try to flip it.

--And, finally, when you’re handling the fish, proceed slowly and gently. Save the he-man antics for steaks fish is a delicate thing. Wield your spatula like a scalpel, not a shovel.

Calamari with Artichokes and White Wine

1 Rinse the calamari thoroughly inside and out. Drain well. Cut the bodies crosswise into 1/2-inch rings. Cut the tentacles in half through the base. Pat dry.

2 Trim the artichokes, removing the stem end and all the outer leaves until you reach the pale green central cone. With a small knife, pare away any dark green patches from the base. Cut the artichokes in half and scrape away the fuzzy inner choke. Cut each half into thin slices.

3 Put the garlic, parsley, and oil in a large skillet over medium heat. Cook until the garlic is golden, about 1 minute. Stir in the calamari and salt to taste. Add the wine and bring to a simmer over low heat. Cover and cook 20 minutes.

4 Stir in the artichokes and 2 tablespoons water. Cook 30 minutes or until tender. Serve hot.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

This Calamari with Artichokes and White Wine recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.

Pino Tricase makes grilled calamari, steamed mussels

Tom Reynolds had never considered eating mussels or octopus until his friend Pino Tricase coaxed him into trying the daunting seafood.

"After tasting a few samples from him, and overcoming great hesitation, I've been converted," says Tom. "Now they top my list of favorites."

Pino, a former restaurant cook of 25 years and native Italian, is on a mission to convert his friends into seafood aficionados, inviting them over for parties where he prods them to taste the more off-putting types of seafood.

After a summer barbecue for 20 or 30 people on his back porch in Itasca Pino waits until late night, when only the most die-hard guests are still on hand, to serve a "Mussels at Midnight" snack, "or I wouldn't have enough for everyone."

The faithful gather around his kitchen island to snatch up steamed mussels in white wine, garlic and basil sauce or bits of tender baby octopus and calamari in olive oil and balsamic vinegar.

"At the beginning some of them were hesitant," he says. "They maybe took a little and didn't like it much at first, but after that they would always ask me if I was going to make octopus. Now even their kids are starting to enjoy octopus."

Karen Wille of Itasca is one of those friends who had trepidations.

"Somebody talked me into trying them (mussels) and they were absolutely amazing," she says. "The taste, texture were perfect."

Next came octopus and now, "I am a huge fan," she says.

Raised in Bari near the Adriatic Sea, Pino ate all types of seafood straight off the fishing boats.

"I remember when I was little, going to the nearest town and waiting for the fishermen to come in," he says.

Americans, particularly landlocked Midwesterners, are not as comfortable cooking and eating seafood.

"If you don't grow up seeing it and cooking it, you don't do it now," he says.

Retired from the restaurant business for 10 years, Pino is a manufacturer's representative for a handful of Italian clothing makers. A huge soccer fan, he has coached several local youth teams and is a popular referee for the Itasca Park District.

"But I think Pino relishes cooking for others more than soccer," says Tom. "The man has a natural talent to cook and loves it."

The key to seafood, as with so many dishes, is not to overcook it, particularly with calamari and octopus which turn rubbery and tough.

Pino recommends too that we don't marinate seafood too long or the citric acid in the sauce will "cook" and toughen it.

Luckily, baby octopus are sold already tenderized so we don't have to pound them on a rock, a time-honored traditional technique.

This week dip a toe into the water and add something new to your repertoire with Pino's simple seafood recipes. They can be eaten as an appetizer, snack or served over pasta with their sauces for a main course.

If that's not your thing, figure out a way to meet Pino.

"An invitation from the Tricases is an invitation to have a wonderful dining experience," Karen says.

Recipe Summary

  • ½ pound linguine pasta
  • 2 tablespoons olive oil
  • 3 cloves garlic, crushed
  • 8 ounces squid, cleaned and cut into rings and tentacles
  • ¾ cup white wine
  • 3 cherry peppers, thinly sliced
  • 2 tablespoons cornstarch
  • 1 cup cream
  • crushed red pepper flakes to taste
  • salt and pepper to taste
  • ½ cup shredded fresh basil
  • ¼ cup freshly grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente drain.

Heat olive oil in a large skillet over medium-high heat. Add crushed garlic, and cook for a few seconds until it turns golden brown. Stir in the squid, and cook until it turns white. Pour in white wine and cherry pepper slices bring to a simmer, and cook until the wine is reduced by half, about 3 minutes.

Stir cornstarch into the cream, and add to the simmering calamari. Season with red pepper flakes, basil, salt, and pepper stir until thickened. To serve, toss pasta with sauce, and sprinkle with Parmesan cheese.

Grilled Calamari with White Bean Stew - Recipes

For the Soup Base

  • 2 quarts water
  • One 35-ounce can Italian plum tomatoes (preferably San Marzano) and their liquid
  • 1½ cups dry white wine
  • 2 small leeks, white parts only, trimmed, cleaned, and cut into 3-inch lengths (about 2 cups)
  • 2 medium carrots, trimmed and sliced thick
  • 1 large onion, cut into thick slices
  • 10 sprigs fresh thyme
  • Zest of ½ lemon, removed in wide strips with a vegetable peeler
  • ½ teaspoon loosely packed saffron threads
  • ¼ cup extra-virgin olive oil
  • Salt

To Prepare the Soup

  • ¼ cup extra-virgin olive oil
  • 8 cloves garlic, peeled
  • 2 small leeks, white parts only, trimmed, cleaned, and sliced ¼ inch thick (about 2 cups)
  • 1 large onion, sliced thin
  • 4 medium calamari (about 1¼ pounds), cleaned, tentacles left whole, bodies cut crosswise into ½ inch rings
  • 18 medium sea scallops (about ½ pound)
  • 8 ounces fresh firm-textured fish fillets, such as salmon, snapper, or swordfish, skin removed, cut into 1-inch pieces
  • 2 cups cooked cannellini beans (optional)
  • 24 mussels, preferably cultivated, cleaned
  • 12 large shrimp, peeled and deveined (about ½ pound)
  • ¼ cup fresh Italian parsley
  • Salt and freshly ground black pepper
  • Garlic bread, for serving

To make the soup base, combine the water,·, tomatoes, wine, leeks, carrots, onion, thyme, lemon zest, and saffron in a saucepan and bring to a boil. Lower the heat to a lively simmer and cook until reduced by about ⅓, about 45 minutes. Stir in ¼ cup olive oil, season the mixture lightly with salt, and continue to simmer until the liquid portion of the soup base is reduced to about 8 cups, about 20 minutes. Strain the soup base into a 3-quart saucepan and keep warm over low heat. Discard the solids. (The soup base may he prepared up to 3 days in advance and refrigerated.)

If you have prepared the soup base in advance, bring it to a simmer in a medium saucepan. Adjust the heat to very low and keep warm. Heat ¼ cup olive oil in a large (about 8-quart), heavy pot over medium heat. Add garlic, leeks, and onion and cook, stirring, until the onion is wilted but still crunchy, about 4 minutes. Add the calamari and cook, stirring, until they turn opaque, about 2 minutes. Pour in all but 1 cup of the hot soup base and bring to a boil. Stir in the scallops, fish fillets, and beans, if using. Adjust the heal to simmering and cook until the seafood is barely opaque at the center, about 5 minutes.

Meanwhile, add the mussels to the soup base remaining in the saucepan. Increase the heat to high, cover the saucepan, and steam over medium heat, shaking the pan occasionally, until the mussels open, about 3 minutes.

Stir the shrimp, parsley, and steamed mussels into the large pot of soup. Simmer until the shrimp is cooked through, about 1 minute. Check the seasoning, adding salt and pepper to taste. Ladle into warm soup bowls, passing a basket of the bread of your choice separately.

The Secrets of Meltingly Tender Calamari

Seafood is a staple of Italian cuisine, from salty sardines to tender prawns and lobster. Calamari, or squid, are popular in antipasto dishes, as an addition to a salad or stuffed with greens and breadcrumbs as an appetizer — perfect for entertaining a small group with something out of the ordinary.

The trick to achieving meltingly tender calamari is to cook it over very high heat, so squid are ideal for grilling in the warm weather months. As a bonus, uncleaned calamari are a bargain! Follow these steps to prepare them yourself, then scroll down for some creative recipes to try.

Cut off the tentacles
Using a chef’s knife, cut off the tentacles just below the eyes of the squid. Be careful not to cut too far away from the eyes or the tentacles will fall apart.
Remove the beak
Squeeze the cut end of the tentacles to expose the hard, round “beak” at the base. Pull out and discard the beak. Set the tentacles aside.
Remove the head and innards
Gently squeeze the mantle, or tubelike body, and pull away the head. The entrails, including the ink sac, should come away with the head. Discard the head and entrails.
Remove the quill
Reach into the mantle and pull out the long, transparent, plasticlike quill along with any remaining entrails and discard them. Rinse the mantle and tentacles under running cold water.
Remove the skin, if desired
If desired, pull off the skin from the mantle, using a paring knife to help scrape it away if necessary. If left in place, the skin will give the cooked squid a pinkish cast.
Cut the body into rings
Some recipes call for the squid body to be cut into rings, usually about 1/2 inch wide. Put the rings in a large bowl of cold water, swish them around to rinse away any loose bits and then drain.

Citrusy Shrimp and Calamari Salad (Insalata di Mare)

Juice of 2 lemons (about 1/4 cup)

1 clove garlic, crushed in a garlic press

Fine sea salt and freshly ground black pepper

1 pound cleaned calamari, bodies and tentacles

1 pound large shrimp, peeled and deveined

1/4 cup thinly sliced red onion

1 small fresh hot chile, thinly sliced crosswise, or a generous pinch of red pepper flakes

2 Tbs. coarsely chopped fresh flat-leaf parsley

2 fresh bay leaves, or 4 dried bay leaves

In a small bowl, whisk together the lemon juice, vinegar, mustard, garlic, 1 teaspoon salt and a generous grinding of pepper. Set aside.

Bring a large pot of salted water to a boil over high heat. Cut the calamari bodies into rings 3/4 inch thick. Add the calamari rings and tentacles to the boiling water and cook for 2 minutes. Add the shrimp and cook until all the seafood is opaque throughout but still tender, about 4 minutes longer. Drain well and transfer to a bowl.

Pour the dressing over the seafood. It will seem like a lot, but the ample amount is necessary for marinating. Add the onion, chile and parsley and stir to mix well. Tuck int he bay leaves and lemon zest, cover and refrigerate until well chilled, at least 2 hours. Stir occasionally so that all the pieces marinate thoroughly.

Discard the lemon zest and the bay leaves. Divide the salad among small plates and serve with the bread on the side for sopping up the juices. Serves 4 to 6.

Find more bold and beloved Italian dishes in our new cookbook Williams-Sonoma Rustic Italian.

Grilled Calamari with White Bean Stew - Recipes

Portuguese Squid Stew, known as Caldeirada de Lulas, is one of the best and most popular Portuguese seafood dishes, and for good reason. It is a traditional and hearty dish which provides many of the best flavors in Portuguese cooking. The combination of the fresh squid along with a rich tomato sauce makes for a wonderful seafood dish that is perfect for any occasion.

*Serves 3-4*
4 pounds squid
1 cup olive oil
2 onions chopped
2 garlic cloves chopped
1 tablespoon parsley
1 teaspoon paprika
1 pound tomatoes chopped
1 teaspoon tomato paste
1/2 cup red or white wine
1 pound potatoes
1 cup water
Salt and Pepper to taste
1 Portuguese ceramic cooking pot (if you do not have a portuguese ceramic pot you can also use a saucepan)

1) Wash and slice the squid properly to remove the meat. How to Properly Cut and Clean Squid
2) In the ceramic pot (or saucepan), add the onion, garlic, 1/2 cup olive oil, parsley, and salt and pepper to taste and cook on medium heat.
3) Once the onions begin to brown add the squid and let them cook for about 2-3 minutes.
4) Now add in the chopped tomatoes, tomato paste, red or white wine, and the rest of the olive oil to the saucepan and stir it well.
5) De-skin the potatoes and slice them into halves and add them to the saucepan along with a cup of water.
6) Cover the pan and let it cook until the potatoes are done, stirring occasionally.
7) Once done, serve in bowls.

Watch the video: Καλαμαρι Ψητο Ετοιμο Σε 4 Λεπτα - Συνταγη Για Καλαμαρια Γεμιστα Με Μυρωδικα u0026 Σως Φετας (December 2021).