imported_admin
26-09-2006, 06:19 PM
This is a classic Greek style of cooking squid. The rice becomes deliciously creamy as it heats inside the squid hoods. (Serves 2)
8 medium whole squid, hoods cleaned and tentacles chopped
1 onion, chopped
2 cloves garlic, chopped
2 tablespoons olive oil
1 cup cooked rice
3 tablespoons chopped fresh herbs (basil, parsley and chives)
2 x 440gr cans whole tomatoes with juice, roughly chopped
Salt, pepper and sugar to season
3 tablespoons parmesan cheese
* Fry onion and garlic in olive oil till softened, (approximately 5 minutes).
* Add herbs and remove mixture from heat.
* Mix half of onion mixture with rice, parmesan cheese and chopped squid tentacles.
* Hold squid hoods in one hand. Use your fingers to push rice mixture into hoods till 3/4 full. Seal end with a toothpick.
* Add canned tomatoes and juice to remaining onion mixture with salt, pepper and a pinch of sugar for seasoning.
* Bring to boil.
* Reduce tomato sauce to simmer, add squid and poach for 20 minutes.
* Serve sprinkled with chopped herbs.
8 medium whole squid, hoods cleaned and tentacles chopped
1 onion, chopped
2 cloves garlic, chopped
2 tablespoons olive oil
1 cup cooked rice
3 tablespoons chopped fresh herbs (basil, parsley and chives)
2 x 440gr cans whole tomatoes with juice, roughly chopped
Salt, pepper and sugar to season
3 tablespoons parmesan cheese
* Fry onion and garlic in olive oil till softened, (approximately 5 minutes).
* Add herbs and remove mixture from heat.
* Mix half of onion mixture with rice, parmesan cheese and chopped squid tentacles.
* Hold squid hoods in one hand. Use your fingers to push rice mixture into hoods till 3/4 full. Seal end with a toothpick.
* Add canned tomatoes and juice to remaining onion mixture with salt, pepper and a pinch of sugar for seasoning.
* Bring to boil.
* Reduce tomato sauce to simmer, add squid and poach for 20 minutes.
* Serve sprinkled with chopped herbs.