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Baked Stuffed Squid
* Exported from MasterCook *
Baked Stuffed Squid
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Greek Seafood
Amount Measure Ingredient -- Preparation Method
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1 pound Squid
Salt
6 tablespoons Olive oil
1 Onion -- chopped
1/3 cup Raw long-grain white rice
1/2 cup Chopped fresh parsley
1/4 cup Chopped fresh mint leaves
2 tablespoons White wine
1/4 cup Pine nuts
1/4 cup Black raisins
Freshly ground pepper
4 Peeled tomatoes -- drained
1/3 cup White wine
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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