Transform the humble squid into a magnificent starter or main course with this recipe. In English-speaking countries, squid as food is often marketed using the Italian word calamari.
1 kg οf medium squid (10-12 cm. in length)
1 cup οf rice
1 tbsp οf sugar
1 1/2 cups οf olive oil
a pinch of cinnamon
1 ripe tomato
plenty οf parsley
2 medium onions, cut in small cubes
salt and pepper,
ine nuts (optional)
- Wash and clean the squid.
- Finely chop the tentacles of the squid.
- Heat the olive oil in a deep frying-pan and put in the finely-chopped onions.
- As soon as they are transparent, put in the chopped tentacles, the rice, the salt and pepper, the sugar, the cinnamon, the raisins and pine nuts (optional), and a wine-glass of water. As soon as the mixture has reduced, remove from the flame and add the finely-chopped parsley.
- Half-fill the body cavities of the squid with the filling, and secure the top half with a toothpick.
- Arrange them in the pan, add the tomato and stew gently.
- If there is any filling left over, peel a tomato, chop the flesh and add to the surplus filling with a little water and the juice of the tomato.
- Stew gently, and pour over the serving-dish with the filled squid. A tablespoonful of finely-chopped orange peel can also be added.