Introduction: Stuffed Squid
Transform the humble squid into a magnificent starter or main course with this recipe. In English-speaking countries, squid as food is often marketed using the Italian word calamari.
Step 1: Ingredients:
Step 2: Procedure:
Wash and clean the squid.
Finely chop the tentacles of the squid.
Heat the olive oil in a deep frying-pan and put in the finely-chopped onions.
As soon as they are transparent, put in the chopped tentacles, the rice, the salt and pepper, the sugar, the cinnamon, the raisins and pine nuts (optional), and a wine-glass of water. As soon as the mixture has reduced, remove from the flame and add the finely-chopped parsley.
Half-fill the body cavities of the squid with the filling, and secure the top half with a toothpick.
Arrange them in the pan, add the tomato and stew gently.
If there is any filling left over, peel a tomato, chop the flesh and add to the surplus filling with a little water and the juice of the tomato.
Stew gently, and pour over the serving-dish with the filled squid, Mediterranean Food. A tablespoonful of finely-chopped orange peel can also be added.
Step 3: Tips:
In order to get the best out of this recipe, try to get fresh squid, as frozen ones lack in taste and freshness.
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