BAKED STUFFED SQUID

      Title: BAKED STUFFED SQUID
  Categories: Greek, Seafood
       Yield: 5 Servings
  
            Karen Mintzias
       1 lb Squid
            Salt
       6 tb Olive oil
       1    Onion; chopped
     1/3 c  Raw long-grain white rice
     1/2 c  Chopped fresh parsley
     1/4 c  Chopped fresh mint leaves
       2 tb White wine
     1/4 c  Pine nuts
     1/4 c  Black raisins
            Freshly ground pepper
       4    Peeled tomatoes; drained
     1/3 c  White wine
  
   Wash and clean the squid, separating the outer sacs from the heads and
   tentacles, removing and discarding the translucent cartilage, and
   small sand bag and ink. Rub salt on the outer sacs and rinse them
   inside and out with cold water.  Heads and tentacles should be rinsed
   thoroughly and cooked along with the sacs after you stuff the latter.
   Drain and set aside.
   
   Heat 1/4 cup of the oil in a heavy frying pan, then add the onion and
   cook, without browning, until transparent. Stir in the rice and saute
   a few minutes, until golden.  Blend in the parsley, mint, 2
   tablespoons wine, pine nuts, and raisins, and season with salt and
   pepper to taste. Add enough water to half cover and cook for a few
   minutes, then stuff the squid sacs with the mixture using a very
   small spoon and allowing enough liquid in each for the rice to cook.
   Seal opening with skewers or toothpicks. Place the stuffed sacs with
   the heads and tentacles in a baking-serving dish.  Sprinkle with salt
   and pepper and set aside.
   
   Meanwhile, combine the tomatoes, 1/3 cup wine, and a little salt and
   pepper in a small saucepan and simmer for 5 minutes. Pour the sauce
   over the squid and dribble the remaining 2 tablespoons olive oil over
   the top. Bake in a medium-slow oven (300 F) for 1 1/2 hours or until
   the squid and rice are tender and the sauce has thickened. Serve warm
   or cold.
   
   From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel
   Books, New York.
   
   Typed for you by Karen Mintzias
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