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                          KALAMARIA PARAYEMISTA

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Greek                            Seafood
                Main dish                        Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       kg           Small squid
     1/2   c            Corn oil
   1       md           Onion -- finely chopped
     1/2   c            Short-grain rice
     1/2   c            Tomato puree
     1/4   c            Water
   1       sm           Cinnamon stick
   2                    Cloves
                        Salt
                        Freshly ground black pepper
     1/2   c            Dry white wine

  Select squid with hoods about 10-12 cm (4-5 inches) long.
  
  To clean squid, pull off head and attached tentacles. Cut out eyes and beak
  and discard.  Clean dark skin from head and tentacles by pulling it off or
  rubbing off with a cloth dipped in coarse salt. Rinse, chop 3 to 4 into
  small pieces and keep aside.  Remainder may be stored and fried later.
  
  Clean out hood (body) and remove transparent backbone from inside. Pull or
  rub off skin.  Rinse well, drain and dry.
  
  Heat 1 tablespoon oil in a pan and gently fry onion until transparent. Stir
  in rice and stir over heat for 2 minutes. Add tomato puree, water, cinnamon
  stick, cloves, chopped squid, and salt and pepper to taste. Cover and
  simmer over low heat for 10 minutes or until liquid is absorbed. Remove
  cinnamon stick and cloves.
  
  Fill hoods with rice mixture, packing it in loosely as rice expands and
  hoods contract during cooking.  Close top with wooden cocktail picks or sew
  with strong thread.
  
  Heat remaining oil in a deep pan and fry squid hoods until lightly
  coloured, turning them frequently. Reduce heat, add wine, cover and simmer
  gently on low heat for 1 hour or until squid is tender. Add a little water
  to pan if necessary during cooking. Serve hot or warm as a mezethaki
  (appetizer).
  
                  Source: The Complete Middle East Cookbook - by Tess Mallos
                  ISBN: 1-86302 069 1
                  Typed for you by Karen Mintzias
 


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