Recipe - Baked Stuffed Squid

1 pound Squid
Salt
6 tablespoon Olive oil
1 Onion; chopped
1/3 cup Raw longgrain white rice
One half cup Chopped fresh parsley
One fourth cup Chopped fresh mint leaves
2 tablespoon White wine
One fourth cup Pine nuts
One fourth cup Black raisins
Freshly ground pepper
4 Peeled tomatoes; drained
1/3 cup 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 One fourth 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 bakingserving 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
mediumslow oven (300 F) for 1 One half 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
Posted to EATL Digest 19 Sep 96

Date: Fri, 20 Sep 1996 08:52:19 0500

From: LD Goss ldgoss@METRONET.COM