Kalamarakia Pilafi (Squid Baked with Rice)

1. 1

   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.

2. 2

   Rub salt on the outer sacs and rinse them inside and out with cold water.

3. 3

   Rinse head and tentacles thoroughly as well.

4. 4

   Slice squid into uniform rings, between 1/2 and 1 inch wide.

5. 5

   Heat the oil in a frying pan and add the squid and garlic and saute for 5 minutes.

6. 6

   Stir in the wine and sliced tomatoes, cover, and simmer until the squid is almost tender (approximately 30 minutes).

7. 7

   Transfer to a baking dish.

8. 8

   Meanwhile, heat the butter and saute the rice, without browning, until transparent, stirring constantly.

9. 9

   Add the rice to the squid and sprinkle with 1/4 cup chopped parsley, the rosemary, and salt and pepper to taste.

10. 10

    Add enough hot water to cook the rice, slightly more than 2 cups including the tomato sauce.

11. 11

    Cover and bake in a moderate oven (350 F) for 30 to 40 minutes, or until the rice is tender.

12. 12

    Sprinkle with additional chopped parsley and serve hot.

* Per serving · 4 servings · Values may vary.