Name: Stuffed Squid
Yield: 4 to 6 servings
Cuisine: United States
Ingredients: Chopped parsley or dill; Dried currants (optional); ½ cup uncooked rice; 2 or 3 garlic cloves, minced; 1 tender fresh squid (1 pound); 2 or 3 onions, chopped; 1½ cups boiling water; 1 bay leaf, crumbled; 1 cup tomato sauce; Salt and freshly ground black pepper; ½ cup olive oil

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

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.
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.

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Stuffed Squid

Ingredients

Method

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