| Squid Calomar con Chile Verde Deep Fried Squid Squid Balls Squid w/Asparagus Squid w/Green Beans Stuffed Squid |
| Stuffed Squid ~ A wonderful Italian squid dish, stuffed with the flavors of Italy. 32 squid, cleaned ( less if using a larger squid) ¾ cup olive oil ~ this is not used all at once 1 large onion, chopped 1½ cups water Group 1 1 cup long grain rice ½ cup chopped parsley 1 tsp mint 1 tsp basil 2 cloves garlic, crushed (use garlic press) ½ cup pine nuts ¼ cup dried black currants (see note) ½ cup dry white wine ( do not mix with ½ cup wine below) ~~~~~ salt and pepper to taste ½ cup dry white wine water juice of 2 lemons 1. Clean and remove tentacles. Rinse tentacles in cold water. Drain and mince finely. 2. Using a large saucepan, heat 2 tablespoon oil, add onion and minced tentacles; cook over low heat until tentacles change color (pink). Add water. Heat to boiling; reduce heat add Group 1. 3. Simmer until liquid is absorbed (about 15 minutes), Season with salt and pepper. Set aside to cool. 4. Using a teaspoon, stuff each squid loosely with the rice mixture. Arrange squid in rows in a large baking dish. Combine the remaining ½ cup wine and olive oil with enough water to reach halfway up the squid. Season with additional salt and pepper. Cover. 5. Bake at 325 F about 40 minutes, or until squid is tender. Drizzle with lemon juice just before serving. Note: A deeply aromatic, distinctively flavored fruit, black currants are not meant to be eaten fresh. |
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