Baked stuffed squid
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Baked stuffed squid
  Greek    Seafood  
Last updated 6/12/2012 12:55:57 AM. Recipe ID 17962. Report a problem with this recipe.
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      Title: Baked stuffed squid
 Categories: Greek, Seafood
      Yield: 5 servings
 
      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
 




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Recipe ID 17962 (Apr 03, 2005)

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