💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › europe › greek › baked-stuf… captured on 2022-07-16 at 18:13:29.

View Raw

More Information

⬅️ Previous capture (2022-06-11)

-=-=-=-=-=-=-



                           BAKED STUFFED SQUID

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.
  
  Typed for you by Karen Mintzias
 


                   - - - - - - - - - - - - - - - - - -