Baked Stuffed Squid

Title:
Baked Stuffed Squid

Yield:
5 Servings

Categories:
Greek,
Seafood




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






 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


 Posted to EAT-L Digest 19 Sep 96


 


 Date:    Fri, 20 Sep 1996 08:52:19 -0500


 


 From:    LD Goss