Stuffed Squid de Casa Patras
From elgourmand 13 years ago
- 60 minutes to make
- Serves 4
A few years back my dad advised me that he wanted us to spend a month traveling around southern Europe by train for his 75th birthday. Why not? I was living in Samoa so we met up in Hawaii and headed off to Athens to begin that odyssey. Read more Yes, I have traveled first class a time or six but trains, buses and back roads are always much more interesting. After a couple days in Athens we jumped a train headed over to Italy. This means a ferry ride from Patras, in Greece to Brendisi, in Italy. A minor train problem made us miss the ferry so we had to spend the night in Patras. Some might find this annoying but my dad and I see such things as opportunities to discover. We found a small, pensión type hotel a few blocks from the wharf and settled in. We found the nice little restaurant on the waterfront that the ferry agent promised served great stuffed calamari; you do not look for a good steak in Patras. The cook refused to give me the recipe until, with help from some patrons, I convinced her I was going to take it back to Samoa. The biggest difference between this and other stuffed squid recipes I’ve had are the wild rice and the fresh tomato. Love that squid. I do stuffed squid straight up, as below, or with a tomato sauce such as you’ll find at <a class='recipe' href='Basic Spicy Tomato Sauce'>Basic Spicy Tomato Sauce</a> Squid isn’t caught locally so I use the frozen ones that are quite good these days. Usually, the size of the frozen ones means 2 stuffed squid per person but you decide. See less
Ingredients
- • 2 lbs. (1 kg) medium-sized squid shopping list
- • 2/3 cup white rice shopping list
- • 1/3 cup wild rice. shopping list
- • 1 medium onion, chopped shopping list
- • 1 fresh, ripe tomato, chopped shopping list
- • 1 cup olive oil, try to use old fashioned olive here for the taste. shopping list
- • parsley, to taste shopping list
- • Pinch of dill, optional. shopping list
- • A glass of water or wine. Well, that’s what I wrote down. A healthy cup. shopping list
- • Pinch of basil shopping list
- • salt and fresh ground pepper shopping list
- • Pinch or two sugar shopping list
How to make it
- 1.1. Wash and clean the squid by removing the backbone, etc.
- 2. Cut the tentacles and keep them.
- 3. Rinse the rice, both kinds, and place it in a bowl.
- 4. Chop the tentacles in pieces and place them in the bowl with the rice.
- 5. Chop the onions and the tomato.
- 6. Heat the olive oil in a saucepan and lightly brown the onions. Then add the rice and the tentacles, the tomato, sugar (gives extra taste), salt and pepper. Add a glass of water, or wine, stir well and cook in medium heat.
- 7. When the water evaporates, remove the saucepan from the heat and add the chopped parsley, basil and the dill and mix. The stuffing should not be too wet but if it seems very dry add a bit of water or wine.
- 8. Stuff the squid hoods halfway with the stuffing, not too full, and close the opening with a toothpick.
- 9. Place the squid on a rack in a baking pan, cover lightly and bake at 300o F (160o C) for one hour. These can also be sautéed in a bit of olive oil and butter until done, if you prefer.
- If you’re going to serve this with sauce make that while the squid is baking. Serve with, or without the sauce, a fresh green salad a green veggie of your choice and a dry white wine. Ompa.
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The Rating
Reviewed by 2 people-
Thank you for this great recipe !! I am greatful for your post !!
hungerhealer
in Athens loved it
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" It was excellent "