COLLECTION: Squid Recipes

Sharon Badian (seb1@dr.att.com)

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From: dimitri@cs.heriot-watt.ac.uk (Dimitrios Theotokis)

This a Greek seafood recipe. The squid maybe frozen but fresh makes all

the difference. It has a cooking time of about an hour and 10 minutes.

It is one of the rarer squid recipes which is not widely used in Greece

any longer. Can be made *hot* if chili pepper, paprika and cayenne are

added to the stuffing but I prefer it without.

STUFFED SQUID WITH RICE AND NUT STUFFING

Ingredients:

small or medium squid

cup chopped onion (preferably spanish)

tbs fresh parsley (greek) if greek parsley is not available then add a

pinch of fresh coriander.

/4 cup olive oil (good quality)

/2 cup cooking rice (basmati) not uncle ben's

tsp tomato puree

/4 cup raisins (golden)

tbs pine nuts.

1/2 tsp salt

/8 tsp pepper

cup red or white wine preferably white but red will do if nothing else

tbs water

Preparation:

1. Remove heads and tentacles of squid and keep.

2. Remove back fin-like part of squid and keep.

3. Finely chop onion parsley/parsley-coriander

Procedure:

For the stuffing:

In a large pan heat olive oil until hot. Add onion, squid

heads, tentacles and fin-like parts and cook until there is a

change in the color of the tentacles, heads and fin-like parts

of the squid. Usually they turn redish but depends on the kind

of squid you use.

Add rice, pine nuts, tomato puree, raisins, 1 tsp salt, pepper

and cook for five (5) minutes. Remove from stove and leave to

cool down.

Stuffing the squid.

http://www.cs.cmu.edu/~mjw/recipes/seafood/squid-coll.html (3 of 4) [12/17/1999 11:55:56 AM]

Seafood Recipes