I think that Greek kalamari (squid) is well-known all over the world. So, for the seafood lovers amongst you, this is a recipe for stuffed kalamari with sauce.
Ingredients
1½ kg squid (kalamari)
1 bunch spring onions
120g risotto rice
2 tablespoons chopped parsley
60 ml olive oil
50 ml white wine
Salt & pepper
For the sauce
1 tablespoon tomato paste diluted in 2 tablespoons water
1 onion grated
2 cloves garlic chopped
400 ml chopped tomatoes
60 ml olive oil
50 ml white wine
Juice from half a lemon
Pinch of sugar
Salt & pepper
Preparation
Sauce
In a pan, fry the onion in the olive oil for 3 minutes.
Add the garlic and fry for another 1 minute.
Add the wine, allowing it to evaporate and then add the lemon juice, chopped tomatoes, tomato paste, salt, pepper and sugar.
Simmer for 20 minutes.
Squid
Remove the head with the tentacles from the body and with a sharp knife remove the ink, eye and mouth and discard them.
Empty the body completely and discard the contents.
Rub the tentacles and empty tubes with salt in order to remove the outer membrane completely.
Rinse very well in water.
Chop the tentacles and the spring onions.
In a pan, gently fry the onions in the olive oil for 2 minutes.
Add the tentacles and fry them until all the juices have evaporated.
Add the rice, parsley, salt and pepper and cook for 1 minute.
Add the wine and stir until it has evaporated.
Add 100 ml of the previously prepared sauce (see above) to this mixture.
Let it slow cook for 5 minutes.
Stuff the kalamari with this mixture and secure the tube with a toothpick.
Put the stuffed kalamari in an oven dish and spread the sauce over them.
Cover the oven dish with a lid or tin foil.
Bake in a pre heated moderate oven at 160 degrees Celsius for approx. 1 hour.
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