Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Karen Mintzias 2 Tomatoes; peeled seeded
1 lb Medium squid 3 tb Butter
Salt 1 c Raw long-grain white rice
1/4 c Olive oil Chopped parsley
3 Garlic cloves; sliced 1 tb Chopped fresh rosemary
1/4 c Dry white wine 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.

Typed for you by Karen Mintzias

Browse by categories