Stuffed Squid Kalamarakia Yemista Food

SQUID STUFFED SQUID

Steps:

• Preheat an oven to 375 degrees F.
• Heat the olive oil in a medium saute pan over medium heat until shimmering. Add the onions and salt and sweat until the onions turn translucent, about 1 to 2 minutes. Do not brown. Add the garlic and continue to cook for another minute. Transfer the mixture to a medium mixing bowl and set aside to cool.
• Clean the squid thoroughly and remove the heads from the tentacles and discard the heads. Turn the tubes inside out (since the outside skin tends to curl outward, it'll hold the stuffing better inside out), put into a bowl and set in the refrigerator until ready to use. Place the tentacles and the shrimp into the bowl of a food processor and pulse 6 to 8 times or until there are no large pieces visible. Do not process until smooth. Transfer to the mixing bowl along with the onions and garlic. Add the bread crumbs, tomato, lemon zest, ginger, parsley and pepper. Stir to combine well.
• Place the mixture into a resealable freezer bag and snip 1 corner. You may use a pastry bag with a tip just small enough to fit into the end of the tubes. Pipe the stuffing into the tubes, dividing the mixture evenly between them. Do not over-stuff.
• Place the tubes into an 8 by 11-inch glass baking dish and cover with the tomato sauce. Cover tightly with aluminum foil and bake for 30 minutes. Serve immediately.

KALAMARAKIA YEMISTA

Steps:

• Clean and prepare the squid as described in box on page 198.
• Heat 2 tablespoons of the oil in a small pan. Add the pine nuts, and stir so that they are lightly colored all over. Stir in the rice and raisins, and add a little salt and 1 cup water. Stir and simmer over low heat for 10 minutes, until the water is absorbed. Fill each squid about two-thirds full only, to allow the rice to expand. Secure the openings with toothpicks.
• For the sauce: Fry the onion in the remaining 2 tablespoons of oil until golden. Add the garlic and cook, stirring, until it begins to color. Add the tomatoes, wine, sugar, salt, and chili pepper if using. Simmer, uncovered, for 15 minutes.
• Lay the squid in a single layer in an oven dish, pour the sauce over them, and place the clusters of tentacles at the top end of each squid. Cover with foil and bake in a preheated 400°F oven for 15-30 minutes, depending on the size of the squid.
• Serve hot, sprinkled with parsley.