Recipe By Chef Jim Coleman
Wacky Wednesday is the day to try something new. If you’ve never cooked squid why not give this creature of the sea a try? This version is healthier than the traditional fried calamari.
Serves 8 to 10 people
- 2 pounds medium squid, washed and cleaned
- 1 cup long grain rice
- 1 level teaspoon sugar
- 1½ cups of olive oil
- pinch of cinnamon
- 1 ripe tomato
- plenty of chopped parsley
- 2 medium onions, chopped
- 2 tablespoons golden raisins
- Salt and pepper to taste
- 1. Wash and clean the squid. Finely chop the tentacles of the squid. Place in a bowl. Wash the rice and place it in the bowl with the squid.
- 2. Get the olive oil hot in a deep frying pan and put in the finely chopped onions. As soon as they are transparent put in the squid, rice, salt, pepper, sugar cinnamon, raisins and a wine glass of water.
- 3. Add carrots, parsnips and fennel, thyme, paprika, dried dill weed, tomatoes, chicken broth, and clam juice. Bring to a boil, reduce heat, and simmer 15 minutes.
- 4. As soon as the mixture is reduced to a thick paste, remove from the flame and add the finely chopped parsley. Half fill a body cavity of the squid with the filling and secure the top half with a toothpick. Arrange them in a pan, add the tomato and stew gently.
- 5. The squid will be done when it’s easily punctured with a toothpick.