1 kg small squid
1/2 cup corn oil
1 medium onion, finely chopped
1/2 cup short-grain rice
1/2 cup tomato puree
1/4 cup water
1 small cinnamon stick
2 cloves
1 salt
1 freshly ground black pepper
1/2 cup dry white wine
Directions
Select squid with hoods about 10-12 cm (4-5 inches)
long.
To clean squid, pull off head and attached tentacles.
Cut out eyes and beak and discard. Clean dark skin
from head and tentacles by pulling it off or rubbing
off with a cloth dipped in coarse salt. Rinse, chop 3
to 4 into small pieces and keep aside. Remainder may
be stored and fried later.
Clean out hood (body) and remove transparent backbone
from inside. Pull or rub off skin. Rinse well, drain
and dry.
Heat 1 tablespoon oil in a pan and gently fry onion
until transparent. Stir in rice and stir over heat for
2 minutes. Add tomato puree, water, cinnamon stick,
cloves, chopped squid, and salt and pepper to taste.
Cover and simmer over low heat for 10 minutes or until
liquid is absorbed. Remove cinnamon stick and cloves.
Fill hoods with rice mixture, packing it in loosely as
rice expands and hoods contract during cooking. Close
top with wooden cocktail picks or sew with strong
thread.
Heat remaining oil in a deep pan and fry squid hoods
until lightly coloured, turning them frequently.
Reduce heat, add wine, cover and simmer gently on low
heat for 1 hour or until squid is tender. Add a little
water to pan if necessary during cooking. Serve hot or
warm as a mezethaki (appetizer).
Source: The Complete Middle East
Cookbook - by Tess Mallos
ISBN: 1-86302 069 1
Typed for you by Karen Mintzias
Servings: 6 servings
Kalamaria Parayemista Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverage; Fish; Grain; Rice
The History of Recipes
Transcribed cooking instructions as an idea can be found far back into ancient history, certainly as far back into recorded history as pharonic Egypt, and maybe further still. Having said that, mostly, these early recipes were just very basic hieroglyphic instructions for preparing meals.
In an interesting twist, the oldest recipe discovered, according to experts are a few stone tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated and blissful. Much later, in Roman times a roman called Apicius created a collection of documents detailing recipes enjoyed by wealthy Romans. In his scrolls, he tells us how the roman meals were split into appetizers, main meal and afters, a style of dining still practiced today. Aspicius also informs us how the Roman cooks were skilled in the use of a wide range of spices, including a few that are still present in modern kitchens such as basil, fennel and asafoetida. Continuing our culinary historical journey, there were a couple of recipe books which were published in the 14th Century : a recipe book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are unconnected to the spicy food that is popular today, but instead recipes for the types of food served to the nobility of that period. Later on, in the 15th century, people returning from the crusades brought us a variety of foods and spices from the holy lands, including coriander, parsley, basil and rosemary. The introduction of these new foods and spices led to an eruption in cookery books, many of which are kept safe in private libraries. When we get to the twentieth century, cookery books are highly popular as a result of better eduction, people having more leisure time and disposable income. |
We hope you enjoy this Kalamaria Parayemista recipe.
