A tasty and unusual dish, Squid Stuffed with Rice is an adaptation of a famous Greek recipe. Serve hot or cold with a crisp green salad and some well-chilled white wine.
2 teaspoons salt
1 teaspoon black pepper
6 large squid, cleaned, skinned and with the tender parts of the tentacles finely chopped and reserved
1 garlic clove, crushed
4 fl. oz. tomato juice
4 fl. oz. olive oil
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 chopped fresh mint
1 tablespoon chopped walnuts
6 fl. oz. white wine
6 fl. oz. chicken stock
1 oz. beurre manie
Sprinkle half the salt and half the pepper in the cavities of the squid. Set aside.
In a large mixing bowl, combine the garlic, tomato juice and half the olive oil. Beat the ingredients together with a kitchen fork and place the squid in the bowl. Stir the squid until they are coated with the marinade. Set aside for 1 hour.
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 cook, stirring occasionally, for 5 to 7 minutes or until they are soft and translucent but not brown. Stir in the reserved tentacles, the remaining salt and pepper, the rice, parsley, mint and walnuts. Cook the mixture for 5 minutes, stirring frequently. Remove the pan from the heat. Set aside.
Remove the squid from the tomato mixture. Reserve the tomato mixture. Spoon the onion mixture into the body cavities of the squid. (The squid cavities should only be half-full.) With a trussing needle and thread, sew up the opening of each squid.
Place the squid in a flameproof cas-serole. Pour over the reserved tomato mixture, the wine and chicken stock. Place the casserole in the centre of the oven and bake the squid for 40 to 50 minutes or until they are tender when pierced with the point of a sharp knife. Remove the casserole from the oven. Transfer the squid to a warmed serving dish.
Place the casserole over moderate heat and add the beurre manie, a little at a time, stirring constantly. Cook the sauce for 3 minutes or until it has thickened slightly. Remove the casserole from the heat and pour the sauce over the squid.
Serve immediately, if you are serving the squid hot.