Calamaria Gemista (stuffed Squid)

An “impersonal God” – well and good. A subjective God of beauty, truth and goodness, inside our own head – better still. A formless life-force surging through us, a vast power which we can tap – best of all. But God Himself, alive, pulling at the other end of the cord, perhaps, approaching an infinite speed, the hunter, king, husband – that is quite another matter. There comes a moment when the children who have been playing at burglars hush suddenly: Was that a real footstep in the hall? There comes a moment when people who have been dabbling in religion (“Man’s search for God!”) suddenly draw back. Supposing we really found Him? We never meant it to come to that! Worse still, supposing He had found us?

C.S. Lewis

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains	Greek	Greek, Seafood	4	Servings

INGREDIENTS

3	lb	Large fresh squid
1/2	c	Olive oil
1	c	Coarsely chopped onion
		packed
1/3	c	Long-grain rice
1/4	c	Pine nuts
2		Garlic cloves, chopped
1/4	c	Currants
3/4	c	Dry white or red wine
		Salt & freshly ground pepper
		to taste
3/4	c	Chopped fresh parsley
		packed
1/4	c	Chopped fresh dill, packed
4	T	Chopped fresh mint
2	c	Peeled, seeded tomatoes
		chopped

INSTRUCTIONS

Wash and clean squid.  Grasp the head just below the eyes, pull it  off
from the rest of the body, and set it aside. Cut away the thin
purplish membrane on the outside of the tail section. Using your  index
finger, scoop out and discard the guts and thin cartilage  "icicle" on
the inside of the tail section.  Rinse tail sections  inside and out
and set aside in a colander to drain.  Take the head  section in one
hand and put pressure with your thumb and forefinger  around the mouth
and eyes, to squeeze them out. Discard mouth and  eyes.  Chop the squid
tentacles and have them ready, as they will be used in  the stuffing.
In a large skillet, heat half the oilve oil and saute onion until
wilted. Add rice, tentacles, and pine nuts and saute over medium-low
heat for 2 to 3 minutes. Add garlic and currants to rice and stir
quickly with a woodent spoon.  Pour in 1/4 cup wine and 1/4 cup  water.
Season with salt and pepper.  Reduce heat to low and simmer,  covered,
until liquid is almost completely absorbed and rice is soft  but only
about half cooked, about 15 minutes.  About 5 minutes before  removing
skillet from heat, add parsley, dill and mint. Remove and  let cool
enough to handle.  Using a small teaspoon or a butter knife, carefully
fill about three  quarters of each squid with the rice mixture. Use
toothpicks to secure  closed.  Pour remaining olive oil into a large
stewing pot. Place  squid carefully in pot.  Pour in remaining wine and
enough water to  cover. Bring to a boil, reduce heat to low, and
simmer, covered for  about 1-1/2 hours, or until rice is cooked and
squid fork-tender.  Twenty minutes before removing squid from heat, add
chopped tomatoes  to pot and adjust seasoning with salt and pepper.
Check throughout  cooking to see if more water is necessary so that
mixture doesn't dry  out.  Serve squid hot or cold with a simple green
salad.  SERVING SUGGESTIONS: This dish needs a delicate wine such as a
Robola  Callinga or Santorini Boutari.  Serve with wild greens (horta),
'horiatiki salata (village salad), and a beautiful olive bread.
Source: The Food and Wine of Greece - by Diane Kochilas ISBN:
0-312-05088-7 Typed for you by Karen Mintzias

A Message from our Provider:

“Your pain touches God’s heart”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1002 Calories From Fat: 520 Total Fat: 59.2g Cholesterol: 884.5mg Sodium: 1406.1mg Potassium: 1708.8mg Carbohydrates: 51.8g Fiber: 5.8g Sugar: 11.3g Protein: 67.5g