Recipe#6667

Title: Baked Stuffed Squid

 From: "The Food of Greece" by Vilma Liacouras Chantiles.  Avenel Books, New
York.
 Typed for you by Karen Mintzias

   1      pound         Squid
                        Salt
   6      tablespoons   Olive oil
   1                    Onion -- chopped
     1/3  cup           Raw long-grain white rice
     1/2  cup           Chopped fresh parsley
     1/4  cup           Chopped fresh mint leaves
   2      tablespoons   White wine
     1/4  cup           Pine nuts
     1/4  cup           Black raisins
                        Freshly ground pepper
   4                    Peeled tomatoes -- drained
     1/3  cup           White wine
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.