Try this Kalamarakia Pilafi (Squid Baked with Rice) recipe, or contribute your own.
Suggest a better descriptionWash 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. 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. 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.
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Serving Size: 1 Serving (132g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 110 | ||
Calories from Fat: 108 (98%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12g | 16 % | |
Saturated Fat 5.9g | 30 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 22.9mg | 7 % | |
Sodium 61.7mg | 2 % | |
Potassium 9.3mg | 0 % | |
Total Carbohydrate 0.3g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.2g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 110
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