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Print this Recipe    Stuffed Squid

Greek Stuffed Squid with Rice and Nut Stuffing

12 small or medium squid
1 cup chopped onion (preferably spanish)
3 tbs fresh parsley (greek)
3/4 cup olive oil (good quality)
1/2 cup cooking rice (basmati)
1 tsp tomato puree
1/4 cup raisins (golden)
2 tbs pine nuts.
1 1/2 tsp salt
1/8 tsp pepper
1 cup red or white wine
4 tbs water

Remove heads and tentacles of squid and keep. Remove back fin-like
part of squid and keep. Finely chop onion parsley/parsley-coriander

In a large pan heat olive oil until hot. Add onion, squid heads,
tentacles and fin-like parts and cook until there is a change in
the color of the tentacles, heads and fin-like parts of the squid.
Usually they turn redish but depends on the kind of squid you use.

Add rice, pine nuts, tomato puree, raisins, 1 tsp salt, pepper and
cook for five (5) minutes. Remove from stove and leave to cool
down.

Fill each of the 12 squid with some of the stuffing. Using toothpicks
close the opening.

Place squid in an already buttered/oiled baking pan/dish one next
to another.

Add wine, olive oil 1/2 tsp salt and water and cook in a pre-headed
to 350 degrees C oven for one (1) hour.

Can be served as a main dish with side salad. Tzatziki is very
pleasant with it.

Can also be served as a snack to ouzo or any other aperitif.

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