Kalamária Yemistá from Mediterranean Seafood by Alan Davidson
The squid must be cleaned (take care to remove the ink sacs*) and washed. The tentacles should be cut off, chopped up, and put aside to be used in the stuffing.
Ingredients
- 1½ kg (3¼ lb) squid of medium size
- salt and pepper
- 150 ml (3½ fl oz) tomato juice
- 150 ml (3½ fl oz) olive oil
- 2 large onions, chopped fine
- 150–175 g (5–6 oz) rice
- 3 tbs parsley, chopped
- 2 tbs mint (or dill), chopped
- 1 tbs pine-nut kernels
- 150 ml (5 fl oz) red wine
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