Stuffed Squid
12 small or medium squid
1 cup chopped onion
3 tbs fresh parsley
3/4 cup olive oil (good quality)
1/2 cup cooking rice
1 tsp tomato puree
1/4 cup raisins
2 tbs pine nuts.
salt & 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. Seafood Sauces
You cannot strengthen the weak by weakening the strong. You
cannot help the wage earner by pulling down the wage payer. You cannot help the
poor by destroying the rich. You cannot help men permanently by doing for them
what they could and should do for themselves.
- John Henry Boetker