*  Exported from  MasterCook  *
 
                            BAKED STUFFED SQUID
 
 Recipe By     : 
 Serving Size  : 5    Preparation Time :0:00
 Categories    : Greek                            Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Karen Mintzias
    1       lb           Squid
                         Salt
    6       tb           Olive oil
    1                    Onion -- chopped
      1/3   c            Raw long-grain white rice
      1/2   c            Chopped fresh parsley
      1/4   c            Chopped fresh mint leaves
    2       tb           White wine
      1/4   c            Pine nuts
      1/4   c            Black raisins
                         Freshly ground pepper
    4                    Peeled tomatoes -- drained
      1/3   c            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 1/4 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 baking-serving
   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 medium-slow oven (300 F) for 1 1/2 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
  
 
 
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