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Calamaria Parayemista     HT HD   Greek   115mins

Serves 6     Hot  Seafood   Grains  Alcohol  Hors d'oeuvre  Starter Appetiser    Gluten Wheat free Eggless  Greece  Europe  Mediterranean

675g/1˝lb Small Squid
120ml/4fl.oz. Olive Oil
1 Onion, finely chopped
75g/3oz Short-grain Rice
120ml/4fl.oz Tomato puree
60ml/2fl.oz Water
A 5cm/2-inch piece Cinnamon Stick
2 Whole Cloves
Salt and Black Pepper
120ml/4fl.oz Dry white wine


1. Prepare the squid by gripping the body with one hand and the head and tentacles with the other. Pull apart firmly. Cut the tentacles away from the head, wash and finely chop 4 of them, reserving the remainder for another recipe. Discard the head, entrails and ink sac. Wash the bodies thoroughly, both inside and out, in cold running water, dry on kitchen paper and set aside.

2. Heat 1 tablespoon of the oil in a frying pan add the onion and gently fry until soft and transparent.

3. Add the rice and stir over a medium heat for 2 minutes then add the tomato puree, water, cinnamon stick, cloves, chopped squid tentacles, salt and pepper. Mix well then reduce the heat, cover and simmer for 10 minutes or until the liquid has been absorbed. Remove the cinnamon stick and cloves.

4. Fill the squid bodies (tubes) with the rice mixture, packing it in loosely as the rice will expand during cooking. Close up the openings with a wooden cocktail stick or sew with a needle and thread.

5. Heat the remaining oil in a deep pan add the stuffed squid tubes and fry until lightly browned on all sides, turning often.

6. Reduce the heat, add the wine, cover and simmer gently for 1 hour or until squid is tender, adding a little water to pan if necessary. Serve hot.

  More Starter  Recipes  | General Fish Prep & Cooking Times   |   Types of Fish


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