Baked Stuffed Squid
Salt 6 tb Olive oil 1 Onion; chopped 1/3 c Raw long-grain white rice 1/2 c Chopped fresh parsley 1/4 c Chopped fresh mint leaves 2 tb White wine 1/4 c Pin...
Ingredients
- 1onion; chopped
- 1/3cup raw long-grain white rice
- 1/2cup chopped fresh parsley
- 1/4cup chopped fresh mint leaves
- 2tbsp white wine
- 1/4cup pine nuts
- 1/4cup black raisins
- 1/3cup white wine
Directions
- 1
Karen Mintzias 1 lb Squid Salt 6 tb Olive oil 1 Onion
- 2
chopped 1/3 c Raw long-grain white rice 1/2 c Chopped fresh parsley 1/4 c Chopped fresh mint leaves 2 tb White wine 1/4 c Pine nuts 1/4 c Bl
- 3
drained 1/3 c White wine Wash and clean the squid, separating the outer sacs from the heads and tentacles, removing and discarding the trans
- 4
Rub salt on the outer sacs and rinse them inside and out with cold water
- 5
Heads and tentacles should be rinsed thoroughly and cooked along with the sacs after you stuff the latter
- 6
Drain and set aside
- 7
Heat 1/4 cup of the oil in a heavy frying pan, then add the onion and cook, without browning, until transparent
- 8
Stir in the rice and saute a few minutes, until golden