Page 176 - The Mediterranean Refresh

Serves: 4 Try to source the freshest local squid available, as this will
provide the best flavor. If fresh squid is not available, you
can also make this recipe using large frozen squid tubes;
thaw the squid before beginning the recipe.
This dish is bursting with wonderful fresh flavors from all
the herbs, along with an underlying sweetness from the
currants. Keep this recipe up your sleeve for the next time
you want to wow your dinner guests. DINNER

Stuffed Baked Squid

INGREDIENTS INSTRUCTIONS

4 large fresh large 1. Preheat the oven to 350°F. THE MEDITERRANEAN REFRESH
squid (about 3 lb.)
2. Wash and clean each squid. Grasp the head just
¼ cup olive oil
below the eyes and pull it off from the rest of the
1 cup coarsely body; set aside.
chopped onion
3. Cut away the thin purplish membrane on the
⅓ cup long-grain rice
outside of the tail section. Using your index finger,
⅓ cup pine nuts scoop out and discard the guts and thin cartilage
2 large cloves garlic, “icicle” on the inside of the tail section. Rinse the
chopped tail sections inside and out and set aside in a
¼ cup currants colander to drain.
1 cup dry red wine 4. Take the head section in one hand and put
pressure with your thumb and forefinger around
¼ cup water, plus the mouth and eyes to squeeze them out. Discard
more as needed
the mouth and eyes.
salt and freshly
ground black pepper, 5. Chop the squid tentacles and set aside. These
to taste will be used in the stuffing.
¾ cup chopped fresh 6. Heat 2 tablespoons of the olive oil in a large
parsley skillet over medium heat. Add the onion and
¼ cup chopped fresh sauté until soft, about 5–6 minutes.
dill
7. Add the rice, tentacles and pine nuts and sauté
¼ cup chopped fresh 2–3 minutes
mint
8. Add the garlic and currants and stir quickly
2 cups canned diced
tomatoes with a wooden spoon.
recipe continues
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