Ingredients Jump to Instructions ↓

  1. 1 Small squid

  2. 1/2 cup 118ml Corn oil

  3. 1 cup 62g / 2 1/5oz Onion - finely chopped (medium)

  4. 1/2 cup 80g / 2.8oz Short-grain rice

  5. 1/2 cup 118ml Tomato puree

  6. 1/4 cup 59ml Water

  7. 1 cup 237ml Cinnamon stick (small)

  8. 2 Cloves

  9. Salt

  10. Freshly ground black pepper

  11. 1/2 cup 118ml Dry white wine

Instructions Jump to Ingredients ↑

  1. Select squid with hoods about 10-12 cm (4-5 inches) long.

  2. 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.

  3. Clean out hood (body) and remove transparent backbone from inside. Pull or rub off skin. Rinse well, drain and dry.

  4. 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.

  5. 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.

  6. Heat remaining oil in a deep pan and fry squid hoods until lightly colored, 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).


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