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Calamaria Parayemista

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Submitted by muladhara

YIELD

6 servings

PREP

30 min

COOK

25 min

READY

1 hrs

Ingredients

1 1
SMALL SMALL SQUID *
½ 118
CUP ML CORN OIL
1 1
MEDIUM MEDIUM ONIONS
chopped
½ 118
CUP ML RICE
½ 118
¼ 59
CUP ML WATER
1 1
SMALL SMALL CINNAMON STICKS *
2 2
EACH EACH CLOVES *
1 1
X X SALT *
1 1
X X BLACK PEPPER
freshly ground *
½ 118
CUP ML WHITE WINE
dry *

Directions

To clean squid, pull off head and attached tentacles.

Cut out eyes and beak and discard.

Clean dark skin from head and tentacles by pulling it off or rubbing off with a cloth dipped in coarse salt.

Rinse, chop 3 to 4 into small pieces and keep aside.

Remainder may be stored and fried later.

Clean out hood (body) and remove transparent backbone from inside.

Pull or rub off skin.

Rinse well, drain and dry.

Heat 1 tablespoon oil in a pan and gently fry onion until transparent.

Stir in rice and stir over heat for 2 minutes.

Add tomato purée, water, cinnamon stick, cloves, chopped squid, and salt and pepper to taste.

Cover and simmer over low heat for 10 minutes or until liquid is absorbed.

Remove cinnamon stick and cloves.

Fill hoods with rice mixture, packing it in loosely as rice expands and hoods contract during cooking.

Close top with wooden cocktail picks or sew with strong thread.

Heat remaining oil in a deep pan and fry squid hoods until lightly coloured, turning them frequently.

Reduce heat, add wine, cover and simmer gently on low heat for 1 hour or until squid is tender.

Add a little water to pan if necessary during cooking.

Serve hot or warm as a mezethaki (appetizer).

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 83g (2.9 oz)
Amount per Serving
Calories 256 68% from fat
 % Daily Value *
Total Fat 19g 30%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 37mg 12%
Sodium 51mg 2%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 4%
Sugars g
Protein 8g
Vitamin A 2% Vitamin C 7%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 

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