Kalamarakia Pilafi (Squid Baked With Rice)
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Kalamarakia Pilafi (Squid Baked With Rice)
  Rice    Greek    Seafood  
Last updated 6/12/2012 12:45:56 AM. Recipe ID 5973. Report a problem with this recipe.
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      Title: Kalamarakia pilafi (squid baked with rice)
 Categories: Greek, Seafood, Main dish
      Yield: 4 Servings
 
      1 lb Medium squid
           Salt
    1/4 c  Olive oil
      3    Garlic cloves; sliced
    1/4 c  Dry white wine
      2    Tomatoes; peeled & seeded
      3 tb Butter
      1 c  Raw long-grain white rice
           Chopped parsley
      1 tb Chopped fresh rosemary
           Freshly ground pepper
 
  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. Rinse head and tentacles thoroughly
  as well. Slice squid into uniform rings, between 1/2 and 1 inch wide.
  Heat the oil in a frying pan and add the squid and garlic and saute
  for 5 minutes. Stir in the wine and sliced tomatoes, cover, and
  simmer until the squid is almost tender (approximately 30 minutes).
  Transfer to a baking dish. Meanwhile, heat the butter and saute the
  rice, without browning, until transparent, stirring constantly. Add
  the rice to the squid and sprinkle with 1/4 cup chopped parsley, the
  rosemary, and salt and pepper to taste. Add enough hot water to cook
  the rice, slightly more than 2 cups including the tomato sauce. Cover
  and bake in a moderate oven (350 F) for 30 to 40 minutes, or until
  the rice is tender. Sprinkle with additional chopped parsley and
  serve hot.
 




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Recipe ID 5973 (Apr 03, 2005)

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