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Squid, Rethymnon Style
2¼ lb squid
8 Tbsp. olive oil
3 medium onions, skinned
2 cloves garlic, finely chopped
2 large beef tomatoes, peeled & chopped |
¼ pt. white wine
2 Tbsp. chopped parsley
salt and pepper
6 oz. long grain rice, washed and drained
lemon wedges to serve |
Prepare squid. Clean and wash well and cut into 2" peices.
Heat the oil in a large pan and fry the onions over a medium heat until
transparent. Add the garlic and fry for 1-2 min more. Add the squid to
the pan, stir well and cook for 4-5 minutes stirring a couple of times.
Stir in tomatoes, pour over the wine, add parsley and season. Bring to
the boil, cover the pan and simmer for 20 minutes.
Pour on 4 fl oz water, stir in the rice, cover again
and simmer slowly for about 15 min, stirring occasionally. Add a little
more water if it dries out. Check seasoning. Set the covered pan aside
in a warm place for 5 minutes before serving with lemon wedges.
Serves: 4
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