Yield: 1 servings
Measure | Ingredient |
---|---|
3 pounds | Squid, cleaned and left whole |
¼ pounds | Ham, coarsely chopped |
2 \N | Hard-boiled eggs, coarsely chopped |
2 \N | Egg yolks |
2 cups | Cooked white rice |
2 tablespoons | Parsley, chopped |
1 cup | Canned tomatoes, cut in half |
2 \N | Onions, finely chopped |
4 tablespoons | Olive oil |
\N \N | Salt and pepper to taste |
Preheat oven to 350F.
Saute onions in a frying pan over medium heat until translucent. In a bowl combine ham, hard-boiled eggs, rice, parsley, salt and pepper.
Stir in the egg yolks to bind the mixture. Stuff this into the squid with a small spoon. Seal each one with a toothpick. Layer in a baking dish and cover with tomatoes. Bake for 20 minutes.
Serve hot or warm with a green salad and a not too strong red wine.
From "The International Squid Cookbook" by Isaac Cronin, Aris Books, Berkeley, Ca. 1981 ISBN 0-915572-61-3 Posted by Stephen Ceideberg; February 22 1993.