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Kalamarakia Pilafi (squid Baked With Rice)

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

INGREDIENTS

1 lb Medium squid
Salt
1/4 c Olive oil
3 Garlic cloves, sliced
1/4 c Dry white wine
2 Tomatoes, peeled & seeded
3 T Butter
1 c Raw long-grain white rice
Chopped parsley
1 T Chopped fresh rosemary
Freshly ground pepper

INSTRUCTIONS

Wash and clean the squid, separating the outer sacs from the heads and
tentacles, removing and discarding the translucent cartilage, and
small sand bag and ink. Rub salt on the outer sacs and rinse them
inside and out with cold water. Rinse head and tentacles thoroughly  as
well. Slice squid into uniform rings, between 1/2 and 1 inch wide.
Heat the oil in a frying pan and add the squid and garlic and saute
for 5 minutes. Stir in the wine and sliced tomatoes, cover, and  simmer
until the squid is almost tender (approximately 30 minutes).  Transfer
to a baking dish. Meanwhile, heat the butter and saute the  rice,
without browning, until transparent, stirring constantly. Add  the rice
to the squid and sprinkle with 1/4 cup chopped parsley, the  rosemary,
and salt and pepper to taste. Add enough hot water to cook  the rice,
slightly more than 2 cups including the tomato sauce. Cover  and bake
in a moderate oven (350 F) for 30 to 40 minutes, or until  the rice is
tender. Sprinkle with additional chopped parsley and  serve hot.  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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