Ingredients Jump to Instructions ↓

  1. 1 lb Medium squid

  2. Salt

  3. 1/4 c Olive oil

  4. 3 Garlic cloves; sliced

  5. 1/4 c Dry white wine

  6. 2 Tomatoes; peeled and seeded

  7. 3 tb Butter

  8. 1 c Raw long-grain white rice

  9. Chopped parsley

  10. 1 tb Chopped fresh rosemary

  11. Freshly ground pepper

Instructions Jump to Ingredients ↑

  1. 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. Rinse head and tentacles thoroughly as well. Slice squid into uniform rings, between 1/2 and 1 inch wide. Heat the oil in a frying pan and add the squid and garlic and saute for 5 minutes. Stir in the wine and sliced tomatoes, cover, and simmer until the squid is almost tender (approximately 30 minutes). Transfer to a baking dish.

  2. Meanwhile, heat the butter and saute the rice, without browning, until transparent, stirring constantly. Add the rice to the squid and sprinkle with 1/4 cup chopped parsley, the rosemary, and salt and pepper to taste.

  3. Add enough hot water to cook the rice, slightly more than 2 cups including the tomato sauce. Cover and bake in a moderate oven (350 F) for 30 to 40 minutes, or until the rice is tender. Sprinkle with additional chopped parsley and serve hot.

  4. From: ‘The Food of Greece’ by Vilma Liacouras Chantiles. Avenel Books, New York.

  5. Typed for you by Karen Mintzias —–


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