Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel
Books, New York.

Typos by: Karen Mintzias

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