Calamaria Parayemista



INGREDIENTS:

1 kg Small squid

1/2 c  Corn oil

1 md onion; finely chopped

1/2 c  Short-grain rice

1/2 c  tomato puree

1/4 c  Water

1 sm cinnamon stick

2 Cloves

salt 

Freshly ground black pepper

1/2 c  Dry white wine

DIRECTIONS:

1. Select squid with hoods about 10-12 cm (4-5 inches) long.
  
2. To clean squid, pull off head and attached tentacles. Cut
out eyes and beak and discard. Clean dark skin from head and
tentacles by pulling it off or rubbing off with a cloth
dipped in coarse salt.  Rinse, chop 3 to 4 into small pieces
and keep aside.  Remainder may be stored and fried later.
  
3. Clean out hood and remove transparent backbone from inside.
Pull or rub off skin. Rinse well, drain and dry.
  
4. Heat 1 tablespoon oil in a pan and gently fry onion until
transparent. Stir in rice and stir over heat for 2 minutes.
Add tomato puree, water, cinnamon stick, cloves, chopped squid,
and salt and pepper to taste. Cover and simmer over low heat
for 10 minutes or until liquid is absorbed. Remove cinnamon
stick and cloves.
  
5. Fill hoods with rice mixture, packing it in loosely as rice
expands and hoods contract during cooking. Close top with
wooden cocktail picks or sew with strong thread.
  
6. Heat remaining oil in a deep pan and fry squid hoods until
lightly coloured, turning them frequently. Reduce heat, add
wine, cover and simmer gently on low heat for 1 hour or until
squid is tender. Add a little water to pan if necessary during
cooking. Serve hot or warm as a mezethaki (appetizer).



Calamaria Parayemista