Recipe - Campfire Squid

8 Squid
One fourth cup Olive oil
One half cup Chopped onion
2 Garlic cloves; chopped
One half Lemon; chopped
4 Bay leaves
One fourth teaspoon Dried thyme; crushed
1 ds Paprika
Salt; pepper
1 tablespoon Flour
4 cup Cooked rice
Parsley sprigs (optional)
Lemon wedges (optional)

Squid was prepared this way for us on the beach on Catalina Island. Created
by: JeanMichel Cousteau.

Clean squid. Separate head from body, reserving legs and ink sac. Chop legs
and reserve. Squeeze ink from sac over small bowl and reserve ink. Remove
quill from body and peel off outer skin of squid. Set squid aside. Heat
half of oil in large skillet over medium coals or on stovetop. Add onion,
garlic, lemon, bay leaves, thyme and paprika and season to taste with salt
and pepper. Cook until onion is translucent. Mix ink with flour to make
paste. Add chopped legs, half of onion mixture from pan and half of rice.
Season to taste with salt and pepper. Stuff squid with rice mixture and
secure opening with wood picks. Heat remaining onion mixture in skillet.
Place stuffed squid in pan and cook, turning often, until golden on all
sides, about 10 minutes. Remove squid and bay leaves and spread remaining
rice in layer in pan. Arrange squid over rice, cover and cook 10 minutes
longer. Serve squid over rice and garnish with parsley sprigs and lemon
wedges, if desired.

(C) 1992 The Los Angeles Times
Posted to EATL Digest 19 Sep 96

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

From: LD Goss ldgoss@METRONET.COM