Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Long grain rice ;sliced
1 lb Squid, fresh; cleaned, body 3 tb Butter
;pouches sliced into rings 5 tb Parsley, fresh; chopped
;1/2 to 1 inch tall 1 tb Rosemary leaves; chopped
1/4 c Olive oil ;fresh or 1 ts. dried
3 cl Garlic; sliced Salt; to taste
1/4 c Dry white wine Black pepper; freshly ground
2 Tomato; peeled, seeded and

Heat the oil in a skillet, add the squid and the garlic, and saute
them for five minutes. Stir in the wine and the tomatoes, cover the
pan and simmer the mixture until the squid is almost tender;
approximately 30 minutes. Transfer the mixture to a baking dish.
Meanwhile, in a separate pan, heat the butter and saute the
rice--stirring constantly to avoid browning it--until it is milky and
opaque. Add the rice to the squid, and sprinkle with 4 tablespoons of
the parsley, the rosemary, and salt and pepper to taste. Add 1 1/4
cup of hot water. Cover the baking dish and bake in a preheated 350
degree (F) oven for 30 to 40 minutes, or until the rice is tender.
Sprinkle with the remaining parsley and serve hot. misc011

Source: Vilma Liacouras Chantiles; The Food of Greece

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