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LOCATION: Recipes >> Shellfish >> Squid 05

Print this Recipe    Squid 05

Squid w/Tomato Sauce
Yields 4 Servings

4 baby squid
1/2 cup rice
1 tbls olive oil
1 medium onion, chopped
1 clove garlic, crushed
2 tbls currants
2 tbls fresh parsley, chopped
1/4 cup dry white wine
1/2 cup water
1 tbls lemon juice

1 small onion, chopped
1/4 cup water
2 medium tomatoes, peeled & chopped
1 cube chicken bouillon, crumbled
1/4 cup water
1 tbls tomato paste

Preheat the oven to 325 degrees. Hold one squid at a time firmly
by the head in one hand. Grasp the tentacles with the other hand.
Pull the tentacles gently away from the head. The head and the
inside body of the squid will come away in one complete piece.
Reserve the tentacles. Remove the bone which will be found at the
open end of the squid body (it looks like a long piece of plastic).
Clean the squid under cold water. Rub off the outer skin. Chop
the tentacles. Set aside. Add the rice to a large saucepan of
boiling water. Boil, uncovered, until the rice is tender (about
12 minutes). Drain. Set aside. Heat the oil in a frying pan. Add
the onion and garlic. Cook, stirring constantly, until the onion
is soft. Add the tentacles. Cover. Cook until the tentacles are
tender. Stir in the rice, tomato paste, currants and parsley.
Mix thoroughly. Cool to room temperature. Spoon some of the rice
mixture into each squid hood. Secure the openings with toothpicks.
Place the squid in a single layer in an ovenproof dish. Add the
wine, water and lemon juice. Cover. Bake until the squid are tender
(about 1 hour). Slice the squid. Serve with tomato sauce.
Preparation of the Tomato Sauce: Combine the garlic, onion and
first measure of water in a frying pan. Cook, stirring constantly
until the onion is soft. Add the tomatoes, bouillon cube, the
second measure of water and the tomato paste. Bring to a boil.
Reduce heat to a simmer. Simmer, uncovered, until the mixture
thickens slightly (about 5 minutes). Blend until smooth.

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