Ingredients
Method
1.Gently separate bodies and tentacles of squid by pulling on tentacles. Cut head from tentacles just below eyes; discard head. Trim long tentacles of each squid; remove the clear quill from inside body.
2.Peel inside flaps from bodies with salted fingers, then peel away dark skin. Wash squid well and pat dry with absorbent paper.
3.Combine olives, rind, chilli, three-quarters of the cheese and half of the thyme leaves in small bowl; stuff cheese mixture into squid bodies. Place tentacles inside opening; secure tentacles to squid with toothpicks. Cover; refrigerate until required.
4.Heat oil in large deep frying pan; cook onion and garlic, stirring, until onion softens. Add wine; bring to a boil. Reduce heat; simmer, uncovered, until liquid is reduced by half.
5.Add cinnamon, undrained tomatoes, thyme sprigs and sugar; bring to a boil. Reduce heat; simmer, uncovered, about 10 minutes or until sauce thickens slightly.
6.Add stuffed squid to pan; simmer, covered, about 15 minutes or until squid are cooked through, turning once halfway through cooking time. Add remaining cheese and remaining thyme leaves; stir until cheese melts slightly.
7.Remove toothpicks; serve with greek-style bread, if desired.
Saganaki, is the traditional Greek name for a snack or entrée of floured, herbed then fried cheese which is sprinkled with lemon juice and eaten with bread.
Note
