Stuffed Squid

Transform the humble squid into a magnificent starter or main course with this recipe. In English-speaking countries, squid as food is often marketed using the Italian word calamari.

• 1 kg οf medium squid (10-12 cm. in length)
• 1 cup οf rice
• 1 tbsp οf sugar
• 1 1/2 cups οf olive oil
• a pinch of cinnamon
• 1 ripe tomato
• plenty οf parsley
• 2 medium onions, cut in small cubes
• raisins (optional)
• salt and pepper,
• ine nuts (optional)

Wash and clean the squid.

Finely chop the tentacles of the squid.

Heat the olive oil in a deep frying-pan and put in the finely-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, 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, Mediterranean Food. 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.