Name: Kalamarakia Yemista (Stuffed squid)
Yield: Serves 6
Cuisine: Greek
Ingredients: a small bunch of parsley, chopped; salt and pepper; 375 ml (13 fl oz) tomato juice or a 397 g (14 oz) can of tomatoes; about 3 × 15 ml spoon (3 tablespoons) olive oil; 125 g (4½ oz) brown or long grain rice; 150 ml (¼ pint) dry white or red wine; 75 g (3 oz) pine kernels or almonds; 6 medium-size squid, cleaned; 100 g (4 oz) currants or raisins; 1 large onion, chopped

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Cooking of the Mediterranean

By Jane Grigson

Published 1991

About

A Greek version of one of Europe’s best fish recipes.

Ingredients

6 medium-size squid, cleaned
1 large onion, chopped
about 3 × 15 ml spoon (3

Method

To prepare the squid, pull the bag and head gently apart. Extract the transparent ‘pen’ from the bag and any soft part that remains. Rinse well, pulling off the thin purple veil on the outside. Chop the tentacles off, and cut these into small pieces. Examine the soft white innards, and you will see a dark-shadowed silver streak: this is the ink sac. Lift it away carefully with a knife and put i