Recipe for Kalamarakia Pilafi (Squid Cooked With Rice)


1 cup long grain rice
1 lb squid, fresh; cleaned, body
1 ; pouches sliced into rings
1 ; 1/2 to 1 inch tall
1/4 cup olive oil
3 centiliter garlic; sliced
1/4 cup dry white wine
2 tomato; peeled, seeded and
1 ; sliced
3 tablespoon butter
5 tablespoon parsley, fresh; chopped
1 tablespoon rosemary leaves; chopped
1 ; fresh or 1 ts. dried
1 salt; to taste
1 black pepper; freshly ground


Heat the oil in a skillet, add the squid and the garlic, and saute them for five minutes. Stir in the wine and the tomatoes, cover the pan and simmer the mixture until the squid is almost tender; approximately 30 minutes. Transfer the mixture to a baking dish. Meanwhile, in a separate pan, heat the butter and saute the rice--stirring constantly to avoid browning it--until it is milky and opaque. Add the rice to the squid, and sprinkle with 4 tablespoons of the parsley, the rosemary, and salt and pepper to taste. Add 1 1/4 cup of hot water. Cover the baking dish and bake in a preheated 350 degree (F) oven for 30 to 40 minutes, or until the rice is tender. Sprinkle with the remaining parsley and serve hot.

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