Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Make sure the squid bodies gave been thoroughly gutted. Rinse them, pat dry, and set aside. Place the chopped tentacles in a dish and set them aside. | 2. Prepare the stuffing: Briefly heat the olive oil in a medium-sized skillet, add the onion and garlic, and saute the vegetables 1 minute. Add the chopped tentacles and saute 1 minute. Remove the skillet from the heat, add all the remaining stuffing ingredients, EXCEPT the squid bodies, stirring to combine thoroughly. | 3. Stuff the squid: With your fingers or a very narrow small spoon (like a demitasse spoon), place about 2 1/2 tablespoons of the stuffing into each body, leaving some room in the cavity to allow for shrinkage as the squid cooks. After the stuff has been divided into the squid bodies, secure the opening of each by weaving a toothpick through it horizontally. | 4. Prepare the braising sauce: Use a skillet or braising pan with a tight fitting lid that is just large enough to hold all the squid in a single layer. Briefly heat the olive oil, add the onion and garlic, and saute for 1-2 minutes, until the onion is just soft. Add the remaining sauce ingredients and bring to a simmer. | 5. Braise the squid: | 6. Add the stuffed squid to the sauce in a single layer. Bring to a simmer, then turn the heat to low, and cover the pan tightly. Gently simmer for 50 minutes to 1 hour (the longer time for larger squid), checking after about 40 minutes to be sure the liquid has not evaporated and adding some wine or water if needed. Serve the squid hot with some of the sauce spooned over them. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
squid	8		chopped	3338.5036	111.7673	565.3683	50.0776
olive oil	2	teaspoons		79.56	0.0	0.0	9.0
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
rice	1	cup	cooked	675.25	147.9075	13.1905	1.2209999999999999
pine nut	1/4	cup	toasted	227.1375	4.4145	4.6204	23.0749
currant	2	tablespoons	drained	8.82	2.1532	0.196	0.0574
flat leaf parsley	1/4	cup	chopped	-	-	-	-
salt			ground	-	-	-	-
olive oil	1	teaspoon		79.56	0.0	0.0	9.0
onion	1/4	cup	chopped	32.0	7.472	0.88	0.08
garlic	1	teaspoon	minced	4.172	0.9257	0.1781	0.013999999999999999
tomato	1	can	drained diced	62.068999999999996	13.7631	3.2384	0.5397
white wine	1/2	cup		-	-	-	-
lemon juice	1 1/2	1/2		5.0325	1.5784	0.0801	0.0549
salt	1/4	teaspoon		-	-	-	-
black pepper	1/8	teaspoon	ground	0.7216	0.1839	0.0299	0.0094

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.