Kalamaria Yemista

Squid stuffed with rice and olives, Kala-tnaria Yemista (kah-lah-mah-ree-ah yeh-mees-tah) is a delicious and unusual Greek dish for a dinner party. A lightly chilled rose wine, such as Roditys, would be a perfect complement to this dish.

6 medium-sized squid, cleaned thoroughly and skinned, with the tender parts of the tentacles reserved

2 teaspoon salt

½ teaspoon black pepper

5 fl. oz. olive oil

6 fl. oz. tomato juice

2 medium-sized onions, finely chopped

2 oz. long-grain rice, washed, soaked in cold water for

30 minutes and drained

2 tablespoons chopped fresh parsley

2 tablespoons finely chopped fresh mint 10 green olives, stoned and chopped 8 fl. oz. red wine

With a small, sharp knife, chop the tentacles finely.

Place the squid and tentacles in a deep bowl and sprinkle them with the salt and pepper. Pour 2 fluid ounces of the olive oil and the tomato juice over them and set aside to marinate for 30 minutes.

Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).

In a medium-sized frying-pan, heat the remaining oil over moderate heat. When the oil is hot, add the onions and fry, stirring occasionally, for 5 to 7 minutes, or until they are soft and translucent but not brown.

Add the rice, parsley, mint and olives and fry for a further 5 minutes, stirring frequently. Remove the pan from the heat and set aside.

Drain the squid and tentacles and reserve the marinating liquid. Add the tentacles to the rice mixture in the frying-pan.

Divide the mixture among the squid and spoon it into the bodies. Only half-fill the squid as the rice will swell during cooking. Pour equal amounts of the wine into each squid. With a thick

A traditional fish soup, Kakavia has been made in Greece for centuries. needle and thread, sew up the opening of each squid.

Place the stuffed squid, upright, in a deep ovenproof serving dish.

Pour the reserved olive oil and tomato juice marinade over the squid. Top up with enough boiling water to cover the squid.

Place the dish in the oven and bake for 50 minutes, or until the squid are tender.

Remove the dish from the oven. Remove and discard the thread. Serve the squid at once, from the dish.

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