Calamaria Gemista (Stuffed Squid)

Title:
Calamaria Gemista (Stuffed Squid)

Yield:
4 Servings

Categories:
Seafood,
Greek




Ingredients:





     3 lb Large fresh squid


   1/2 c  Olive oil


     1 c  Coarsely chopped onion


          -(packed)


   1/3 c  Long-grain rice


   1/4 c  Pine nuts


     2 lg Garlic cloves; chopped


   1/4 c  Currants


   3/4 c  Dry white or red wine


          Salt & freshly ground pepper


          -to taste


   3/4 c  Chopped fresh parsley


          -(packed)


   1/4 c  Chopped fresh dill, packed


     4 tb Chopped fresh mint


     2 c  Peeled, seeded tomatoes


          -(chopped)






 Wash and clean squid.  Grasp the head just below the eyes, pull it off from


 the rest of the body
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 on the outside of the tail section. Using your index finger, scoop out and


 discard the guts and thin cartilage "icicle" on the inside of the tail


 section.  Rinse tail sections inside and out and set aside in a colander to


 drain.  Take the head section in one hand and put pressure with your thumb


 and forefinger around the mouth and eyes, to squeeze them out. Discard


 mouth and eyes.


 


 Chop the squid tentacles and have them ready, as they will be used in the


 stuffing.


 


 In a large skillet, heat half the oilve oil and saute onion until wilted.


 Add rice, tentacles, and pine nuts and saute over medium-low heat for 2 to


 3 minutes. Add garlic and currants to rice and stir quickly with a woodent


 spoon.  Pour in 1/4 cup wine and 1/4 cup water. Season with salt and


 pepper.  Reduce heat to low and simmer, covered, until liquid is almost


 completely absorbed and rice is soft but only about half cooked, about 15


 minutes.  About 5 minutes before removing skillet from heat, add parsley,


 dill and mint. Remove and let cool enough to handle.


 


 Using a small teaspoon or a butter knife, carefully fill about three


 quarters of each squid with the rice mixture. Use toothpicks to secure


 closed.  Pour remaining olive oil into a large stewing pot. Place squid


 carefully in pot.  Pour in remaining wine and enough water to cover. Bring


 to a boil, reduce heat to low, and simmer, covered for about 1-1/2 hours,


 or until rice is cooked and squid fork-tender. Twenty minutes before


 removing squid from heat, add chopped tomatoes to pot and adjust seasoning


 with salt and pepper. Check throughout cooking to see if more water is


 necessary so that mixture doesn't dry out.  Serve squid hot or cold with a


 simple green salad.


 


 SERVING SUGGESTIONS: This dish needs a delicate wine such as a Robola


 Callinga or Santorini Boutari.  Serve with wild greens (horta), 'horiatiki


 salata (village salad), and a beautiful olive bread.


 


                 Source: The Food and Wine of Greece - by Diane Kochilas


                 ISBN: 0-312-05088-7


                 Typed for you by Karen Mintzias