Thursday, 12 February 2015

Stuffed Squid with Prawn meat (Kalamarakia Yemista me Garides)

3 tablespoons Greek olive oil, plus 1/4 cup
1 Spanish onion, finely chopped
2 cloves garlic, finely chopped
1 1/2 cups long-grain rice
2 plum tomatoes, diced
Salt and freshly ground black pepper
12 large squid, cleaned

250g prawns, peeled and deveined
1/2 cup tomato juice
 1 juice of a lemon
 4 green onions, thinly sliced
 1/4 cup dill leaves, finely chopped
 2 tablespoons finely chopped chives
1/4 cup finely chopped fresh flat-leaf parsley
1/4 teaspoon paprika
tablespoons dry white wine
A drizzle of a good olive oil

Preheat oven to 350 degrees F.
Clean and divine prawns and take out all of the inside of the squid and the skin.
Cut the heads of and and with a sharp knife take the eyes and mouth and disregard 
Cut the prawns and heads of the squid in small peaces set a side.
Heat 3 tablespoons of the oil in a medium saucepan over medium-high heat. Add the diced prawn meat and the chopped Squid heads and  tentacles  until all are well sute add the onion,chives and cook until soft. Add the garlic and cook for 30 seconds. Add the rice and stir to coat with the mixture; cook for 1 minute. Add 3 cups water, tomatoes, season with salt and pepper, paprika, and bring to a boil. Reduce the heat to low, cover the pot, and cook until the rice is tender and the water is completely absorbed, about 14 to 16 minutes. Remove from the heat and let sit 5 minutes. Fluff with a fork and stir in the mint and parsley. Let cool.

Stuff the squid with the rice mixture. Drizzle half of the remaining oil in a medium baking dish. Add the squid and drizzle with remaining oil and the tomato juice lemon juice and season with salt and pepper. Bake until the squid is tender, about 25 to 30 minuets. Springle with fresh herbs and serve! Enjoy!