-
1
Select squid with hoods about 10 to 12 cm.
-
2
(4 to 5 inches) long.
-
3
To clean squid, pull off head and attached tentacles.
-
4
Cut out eyes and beak and discard.
-
5
Clean dark skin from head and tentacles by pulling it off or rubbing off with a cloth dipped in coarse salt.
-
6
Rinse, chop 3 to 4 into small pieces and keep aside.
-
7
Remainder may be stored and fried later.
-
8
Clean out hood (body) and remove transparent backbone from inside.
-
9
Pull or rub off skin.
-
10
Rinse well, drain and dry.
-
11
Heat 1 tbsp.
-
12
oil in a pan and gently fry onion until transparent.
-
13
Stir in rice and stir over heat for 2 minutes.
-
14
Add tomato puree, water, cinnamon stick, cloves, chopped squid, and salt and pepper to taste.
-
15
Cover and simmer over low heat for 10 minutes or until liquid is absorbed.
-
16
Remove cinnamon stick and cloves.
-
17
Fill hoods with rice mixture, packing it in loosely as rice expands and hoods contract during cooking.
-
18
Close top with wooden cocktail picks or sew with strong thread.
-
19
Heat remaining oil in a deep pan and fry squid hoods until lightly coloured, turning them frequently.
-
20
Reduce heat, add wine, cover and simmer gently on low heat for 1 hour or until squid is tender.
-
21
Add a little water to pan if necessary during cooking.
-
22
Serve hot or warm as a mezethaki (appetizer).
