*  Exported from  MasterCook  *

                    Calamaria Gemista (Stuffed Squid)

Recipe By     : The Food and Wine of Greece by Diane Kochilas
Serving Size  : 4    Preparation Time :0:00
Categories    : Seafood                          Greek

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3       lb           Large fresh squid
     1/2   c            Olive oil
   1       c            Onion -- coarsely chopped
                        - (packed)
     1/3   c            Long-grain rice
     1/4   c            Pine nuts
   2       cl           Garlic -- chopped
     1/4   c            Currants
     3/4   c            Dry white or red wine
                        Salt & freshly ground pepper
                        - to taste
     3/4   c            Fresh parsley -- chopped
                        - (packed)
     1/4   c            Fresh dill -- chopped
                        - (packed)
   4       tb           Fresh mint -- chopped
   2       c            Tomatoes -- peeled, seeded,
                        - chopped

  Wash and clean squid. Grasp the head just below the eyes, pull it
  off from the rest of the body, and set it aside. Cut away the thin
  purplish membrane on the outside of the tail section. Using your
  index finger, scoop out and discard the guts and thin cartilage
  "icicle" on the inside of the tail section. Rinse tail sections
  inside and out and set aside in a colander to drain. Take the head
  section in one hand and put pressure with your thumb and forefinger
  around the mouth and eyes, to squeeze them out. Discard mouth and
  eyes.
  
  Chop the squid tentacles and have them ready, as they will be used
  in the stuffing.
  
  In a large skillet, heat half the olive oil and saute onion until
  wilted. Add rice, tentacles, and pine nuts and saute over
  medium-low heat for 2 to 3 minutes. Add garlic and currants to rice
  and stir quickly with a wooden spoon. Pour in 1/4 cup wine and 1/4
  cup water. Season with salt and pepper. Reduce heat to low and
  simmer, covered, until liquid is almost completely absorbed and
  rice is soft but only about half cooked, about 15 minutes. About
  5 minutes before removing skillet from heat, add parsley, dill, and
  mint. Remove and let cool enough to handle.
  
  Using a small teaspoon or a butter knife, carefully fill about
  three quarters of each squid with the rice mixture. Use toothpicks
  to secure closed. Pour remaining olive oil into a large stewing
  pot. Place squid carefully in pot. Pour in remaining wine and
  enough water to cover. Bring to a boil, reduce heat to low, and
  simmer, covered for about 1-1/2 hours, or until rice is cooked and
  squid fork-tender. Twenty minutes before removing squid from heat,
  add chopped tomatoes to pot and adjust seasoning with salt and
  pepper. Check throughout cooking to see if more water is necessary
  so that mixture doesn't dry out. Serve squid hot or cold with a
  simple green salad.
  
  Serving Suggestions: This dish needs a delicate wine such as a
  Robola Callinga or Santorini Boutari. Serve with wild greens
  (horta), 'horiatiki salata (village salad), and a beautiful olive
  bread.
  
  Recipe FROM: The Food and Wine of Greece by Diane Kochilas
  ISBN: 0-312-05088-7

  Typed for you by Karen Mintzias


                   - - - - - - - - - - - - - - - - - -