Recipe to produce 4 portions
New Zealand Sauce
Remove hood from squid—take out all insides without cutting hood open—wash thoroughly. Remove all outer skin. Prepare filling—boil rice 5 minutes—finely dice onion and green pepper—remove skin and pips of tomato—roughly chop parsley stalks—make New Zealand sauce.
Best when served with buttered Pasta and a well-chilled Italian dry white wine. In some countries it is a luxury. I admit that it looks utterly repulsive at first, but as you will see from Steps 3 and 4 when it is properly prepared, it looks highly edible—and it is!
© 1966 Graham Kerr. All rights reserved.