*  Exported from  MasterCook  *
 
                           KALAMARIA PARAYEMISTA
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Greek                            Seafood
                 Main dish                        Appetizers
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       kg           Small squid
      1/2   c            Corn oil
    1       md           Onion -- finely chopped
      1/2   c            Short-grain rice
      1/2   c            Tomato puree
      1/4   c            Water
    1       sm           Cinnamon stick
    2                    Cloves
                         Salt
                         Freshly ground black pepper
      1/2   c            Dry white wine
 
   Select squid with hoods about 10-12 cm (4-5 inches) long.
   
   To clean squid, pull off head and attached tentacles. Cut out eyes and beak
   and discard.  Clean dark skin from head and tentacles by pulling it off or
   rubbing off with a cloth dipped in coarse salt. Rinse, chop 3 to 4 into
   small pieces and keep aside.  Remainder may be stored and fried later.
   
   Clean out hood (body) and remove transparent backbone from inside. Pull or
   rub off skin.  Rinse well, drain and dry.
   
   Heat 1 tablespoon oil in a pan and gently fry onion until transparent. Stir
   in rice and stir over heat for 2 minutes. Add tomato puree, water, cinnamon
   stick, cloves, chopped squid, and salt and pepper to taste. Cover and
   simmer over low heat for 10 minutes or until liquid is absorbed. Remove
   cinnamon stick and cloves.
   
   Fill hoods with rice mixture, packing it in loosely as rice expands and
   hoods contract during cooking.  Close top with wooden cocktail picks or sew
   with strong thread.
   
   Heat remaining oil in a deep pan and fry squid hoods until lightly
   coloured, turning them frequently. Reduce heat, add wine, cover and simmer
   gently on low heat for 1 hour or until squid is tender. Add a little water
   to pan if necessary during cooking. Serve hot or warm as a mezethaki
   (appetizer).
   
                   Source: The Complete Middle East Cookbook - by Tess Mallos
                   ISBN: 1-86302 069 1
                   Typed for you by Karen Mintzias
  
 
 
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