Kalamarakia Pilafi (Squid Baked With Rice)

Recipe Ingredients

1 lb	454g / 16oz	Medium squid
		Salt
1/4 cup	59ml	Olive oil
3		Garlic cloves - sliced
1/4 cup	59ml	Dry white wine
2		Tomatoes - peeled and seeded
3 tablespoons	45ml	Butter
1 cup	160g / 5.6oz	Raw long-grain white rice
		Chopped parsley
1 tablespoon	15ml	Chopped fresh rosemary
		Freshly ground pepper

Recipe Instructions

Wash and clean the squid, separating the outer sacs from the heads and tentacles, removing and discarding the translucent cartilage, and small sand bag and ink. Rub salt on the outer sacs and rinse them inside and out with cold water. Rinse head and tentacles thoroughly as well. Slice squid into uniform rings, between 1/2 and 1 inch wide. Heat the oil in a frying pan and add the squid and garlic and saute for 5 minutes. Stir in the wine and sliced tomatoes, cover, and simmer until the squid is almost tender (approximately 30 minutes). Transfer to a baking dish.

Meanwhile, heat the butter and saute the rice, without browning, until transparent, stirring constantly. Add the rice to the squid and sprinkle with 1/4 cup chopped parsley, the rosemary, and salt and pepper to taste. Add enough hot water to cook the rice, slightly more than 2 cups including the tomato sauce. Cover and bake in a moderate oven (350F) for 30 to 40 minutes, or until the rice is tender. Sprinkle with additional chopped parsley and serve hot.

Source:
Jeff Smith

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