Stuffed Squid

Preparation info
  • 4 to 6

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 tender fresh squid (1 pound)
  • 2 or 3 onions, chopped

Method

  1. To prepare the squid, discard the celluloid backbone, ink sac and head. Chop tentacles and set aside. Wash squid thoroughly and soak in water until ready to use.

  2. Brown the onions and garlic in the oil. Add salt and pepper to taste, tomato sauce and bay leaf. Mix well. Add rice, currants and parsley or dill to taste and the chopped tentacles.