Saturday, January 9, 2010

Kalamarakia Yemista me Aginares: Artichoke-Stuffed Squid (Calamari)


In Greek: καλαμαράκια γεμιστά με αγκινάρες, say: kah-lah-mah-RAHK-yah yeh-mee-STAH meh ah-gkee-NAH-res

Artichoke hearts, rice, and a fabulous range of herbs make up the stuffing for small squid (calamari). Served with a lovely garlicky skorthalia on the side, crisp salad, and plenty of Greek olives, it makes a delightful meal.



Ingredients:

* 3 to 3 1/2 pounds of small squid (calamari), cleaned (* see below)
* 2/3 pounds of artichoke hearts, finely chopped
* 1 pound of leeks (white stem only), finely chopped
* 6 green onions, finely chopped
* 3/4 bunch of fresh parsley, finely chopped
* 1 1/2 tablespoon of finely chopped fresh dill
* 1 1/2 tablespoon of capers, rinsed and drained
* 1 1/2 tablespoon of long-grain rice
* juice of 1 1/2 lemons
* 3 medium tomatoes, peeled, finely chopped
* 1 1/2 cup of olive oil
* 2/3 cup of dry white wine or dry (white) vermouth
* 1 1/2 teaspoon of sea salt
* 1/2 teaspoon of freshly ground black pepper

Preparation:

Prepare squid, leaving tentacles attached to the tubes, and set aside:

Using 3/4 cup of the olive oil, sauté artichoke hearts, leeks, green onion, parsley, dill, and capers until nicely softened. Add rice, lemon juice, tomatoes, and a few tablespoons of the wine (or vermouth). Bring to a boil and cook until liquids reduce and the mixture is fairly dry.

With a teaspoon, stuff the calamari tubes and place in a pot with the remaining 3/4 cup of olive oil. Bring to a boil, add remaining wine, and reduce heat. Simmer until calamari are fork tender (about 30 to 45 minutes).

Serve lukewarm or at room temperature.

Yield: serves 6

2 comments:

  1. I read on a science blog, eat this it's almost the same to take one generic viagra pill, but it's much better the research said because this is all natural.
    Thanks for sharing, excellent recipe.

    ReplyDelete