Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Greek Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Karen Mintzias
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
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.
