Baked Stuffed Squid

Ready in 1 hour
1 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Baked Stuffed Squid"

Share it:

Try this Baked Stuffed Squid recipe, or contribute your own. "Greek" and "Stuffed" are two tags used to describe Baked Stuffed Squid.


Ingredients

Are you making this? 
1 lb Squid
6 tb olive oil
1/4 c Black raisins
1/2 c Chopped fresh parsley
1/3 c long-grain white rice, raw
Salt
1 Onion; chopped
1/4 c Pine nuts
4 tomatoes; Peeled, drained
2 tb White wine
1/3 c White wine
1/4 c fresh mint leaves; Chopped
Black Pepper; freshly ground

Original recipe makes 5

Servings  

Preparation

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 Posted to EAT-L Digest 19 Sep 96 Date: Fri, 20 Sep 1996 08:52:19 -0500 From: LD Goss

Verified by stevemur
Calories Per Serving: 328 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

Reviews for Baked Stuffed Squid

I'd rate it:


sign in to add your comment


Recipe ideas by email


Reviews

Add yours!

Made it & love it
johnsmith8 9 months ago
Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free