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Kalamarakia Pilafi (Squid Baked with Rice)

 

34

Yield

4

servings

Prep

15

min

Cook

1

hrs

Ready

1

hrs

Trans-fat Free
 

Ingredients

453.6 g squid
1 x salt
*
59 ml olive oil
3 each garlic cloves
sliced
59 ml white wine
dry
*
2 each tomatoes
peeled and seeded
45 ml butter
237 ml long grain rice
raw, white
1 x parsley leaves
chopped
*
15 ml rosemary leaves
fresh, chopped
1 x black pepper
freshly ground
*

Directions

Wash and clean the squid, separating the outer sacs from the heads and tentacles, removing and discarding the translucent cartilage, and small sand bag and ink.

Rub salt on the outer sacs and rinse them inside and out with cold water.

Rinse head and tentacles thoroughly as well. Slice squid into uniform rings, between ½ and 1 inch wide.

Heat the oil in a frying pan and add the squid and garlic and sauté for 5 minutes.

Stir in the wine and sliced tomatoes, cover, and simmer until the squid is almost tender (approximately 30 minutes).

Transfer to a baking dish .

Meanwhile, heat the butter and sauté the rice, without browning, until transparent, stirring constantly.

Add the rice to the squid and sprinkle with ¼ cup chopped parsley, the rosemary, and salt and pepper to taste.

Add enough hot water to cook the rice, slightly more than 2 cups including the tomato sauce.

Cover and bake in a moderate oven (350 F) for 30 to 40 minutes, or until the rice is tender.

Sprinkle with additional chopped parsley and serve hot.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 253g (8.9 oz)
Amount per Serving
Calories 58548% of calories from fat
 % Daily Value *
Total Fat 31g 48%
Saturated Fat 10g 48%
Trans Fat 0g
Cholesterol 318mg 106%
Sodium 415mg 17%
Total Carbohydrate 17g 17%
Dietary Fiber 2g 7%
Sugars g
Protein 50g
Vitamin A 17% Vitamin C 25%
Calcium 9% Iron 21%
* based on a 2,000 calorie diet How is this calculated?

 

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