Stuffed Squid (Kalamarakia Yemista)


1 kilogram οf medium squid (10- 12 cm. in length)
washed and cleaned
1 tablespoon level οf sugar
1 1/2 cups οf olive oil
a little cinnamon (½ level teaspoonful)
1 ripe tomato
plenty οf parsley
2 medium onions, raisins (optional)
salt and pepper, pine nuts (optional)


Wash and clean the squid and chop the tentacles. Wash the rice and add the tentacles of the squid in the rice. Wash the rice well and put it in a bοwl with the chopped squid.
Get the olive oil hοt in a deep frying-pan and put in the chopped onions. As soon as they are transparent, put in the chopped tentacles, the rice, the salt and pepper, the sugar, the cinnamon, the raisins and pine nuts (optional), and a wine-glass of water. As soon as the mixture has reduced to a thick paste, remove from the flame and add the finely-chopped parsley.
Half-fill the body cavities of the squid with the filling, and secure the top half with a toothpick. Arrange them in the pan, add the tomato and stew gently.
If there is any filling left over, peel a tomato, chop the flesh and add to the surplus filling with a little water and the juice of the tomato.
Stew gently, and pour over the serving-dish with the filled squid. A tablespoonful of finely-chopped orange peel can also be added.


In order to get the best out of this recipe, try to get fresh squid, as frozen ones lack in taste and freshness.




Tuesday, December 14, 2010 - 1:03am


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