greekfood Newsletter

Greek Food

August 9 2006 Greek Food Newsletter

I love squid – it is a lot of work to clean, but the resulting dish is always worth it. You can pay extra for cleaned squid – and that is a boon for a quick evening meal.

Here is a favorite – relatively simple to prepare and a delight to the senses.

Kalamarakia Pilafi – Greek Squid Baked with Rice

1 lb medium sized squid with tentacles
1 cup long grain rice
1/4 cup extra virgin olive oil
3 large garlic cloves, peeled and sliced thin
1/2 cup dry white wine
2 tomatoes, chopped
1/2 cup chopped fresh parsley
1 Tbs fresh rosemary, chopped fine
3 Tbs butter
Salt, to taste
Freshly ground black pepper, to taste

To clean the squid: Wash the squid. Pull off the tentacles and head from the main body and retain. Pull the translucent quill from the body and squeeze out the ink and sack. Peel the membrane from the main body of the squid and rinse well inside and out and cut in to 1/2” rings. Take the reserved tentacles and head and cut just above the eyes to remove the tentacles as a whole. Wash well. Alternatively you can buy cleaned squid!

Preheat the oven to 350 degrees.

Heat the oil in a sauté pan over medium heat, add the squid. Sauté for 3-4 minutes; add the garlic and sauté for a further 1-2 minutes being sure the garlic does not burn. Add the wine and tomatoes. Cover the pan and simmer for about 30 minutes or until the squid is “al dente” (not quite tender). Transfer the squid to a large greased baking dish. Heat the butter in the sauté pan over medium heat until melted. Add the rice and sauté for about 5 minutes or until the rice is well coated with the oil and transparent – do not let the rice brown.

Mix the rice into the baking dish with the squid. Sprinkle over the top 1/4 cup of parsley, rosemary and add salt and pepper to taste. Add about 2 cups hot water to the dish. Cover the dish with foil and bake for 30-40 minutes or until the rice is tender.

Remove the dish from the oven, sprinkle with the remaining parsley and serve.

Serves 4.

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Christopher Williams, Greek Food Editor

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