Kalamarakia pilafi (squid baked with rice)
Yield: 4 servings Kar
Ingredients:
- 1 lb Medium squid 3 tb Butter Salt 1 c Raw long-grain white rice
- 1/4 c Olive oil Chopped parsley
- 3 Garlic cloves; sliced 1 tb Chopped fresh rosemary
- 1/4 c Dry white wine Freshly ground pepper
Instructions:
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. 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. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books New York. Typed for you by Karen Mintzias
