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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (554g)|
|Recipe Makes: 5|
|Calories from Fat: 98 (30%)|
|Amt Per Serving||% DV|
|Total Fat 10.9g||15 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 208.8mg||64 %|
|Sodium 66.8mg||2 %|
|Potassium 1356.8mg||36 %|
|Total Carbohydrate 39.8g||12 %|
|Dietary Fiber 6.3g||25 %|
|Sugars, other 33.4g|
|Protein 20.2g||29 %|
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: 328
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.