Fish and Seafood Recipes - Parayemista (Stuffed Squid)

Ingredients

• 450 g/1 lb baby squid, cleaned

• 1 onion, finely chopped

• 120 ml/1/2 cup olive oil

• 50 g/2 oz/1/4cup long-grain rice

• 120 ml/4 fl oz/1/2 cup tomato juice

• Salt and freshly ground pepper

• 120 ml/4 fl oz/1/2 cup dry white wine

• 5 whole cloves

• 1 piece cinnamon stick

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Method:

1. Chop the tentacles. Fry (sauté) with the onion in a little of the oil for about 3 minutes until the onion is soft but not brown.

2. Stir in the rice and tomato juice. Bring to the boil, reduce the heat and simmer until the rice has absorbed the liquid. Season to taste.

3. Spoon into the squid. Heat the remaining oil in a large flameproof casserole (Dutch oven).

4. Fry the squid gently until turning golden, turning once, carefuly. Add the wine, spices and enough water to cover the squid completely.

5. Bring to the boil, reduce the heat, cover with a plate that sits on top of the squid and simmer gently until the squid is tender.

6. Transfer with a draining spoon to a serving dish and boil the liquid rapidly until well reduced and syrupy. Discard the spices and spoon over.