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recipe title: |
Baked Stuffed Squid |
category: |
Seafood |
keywords: |
greek, Seafood |
servings: |
5 |
ingredients: |
1 lb Squid
Salt
6 tb Olive oil
1 Onion; chopped
1/3 c Raw long-grain white rice
1/2 c Chopped fresh parsley
1/4 c Chopped fresh mint leaves
2 tb White wine
1/4 c Pine nuts
1/4 c Black raisins
Freshly ground pepper
4 Peeled tomatoes; drained
1/3 c White wine
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directions: |
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Wash and clean the squid, separating the outer sacs from the heads and
tentacles, removing and discarding the translucent cartilage, and small
sand bag and ink. Rub salt on the outer sacs and rinse them inside and
out with cold water. Heads and tentacles should be rinsed thoroughly and
cooked along with the sacs after you stuff the latter. Drain and set
aside.
Heat 1/4 cup of the oil in a heavy frying pan, then add the onion and
cook, without browning, until transparent. Stir in the rice and saute a
few minutes, until golden. Blend in the parsley, mint, 2 tablespoons
wine, pine nuts, and raisins, and season with salt and pepper to taste.
Add enough water to half cover and cook for a few minutes, then stuff the
squid sacs with the mixture using a very small spoon and allowing enough
liquid in each for the rice to cook. Seal opening with skewers or
toothpicks. Place the stuffed sacs with the heads and tentacles in a
baking-serving dish. Sprinkle with salt and pepper and set aside.
Meanwhile, combine the tomatoes, 1/3 cup wine, and a little salt and
pepper in a small saucepan and simmer for 5 minutes. Pour the sauce over
the squid and dribble the remaining 2 tablespoons olive oil over the top.
Bake in a medium-slow oven (300 F) for 1 1/2 hours or until the squid and
rice are tender and the sauce has thickened. Serve warm or cold.
From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books,
New York.
Typed for you by Karen Mintzias
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