You may also like
Categories:Viewed: 97 - Published at: 6 years ago
Ingredients
- 2 lb. squid
- 1/2 c. clam broth
- 1/2 c. sherry
- 1/2 c. cooked long grain rice
- 1 c. spinach, chopped
- juice of 1 lemon
- 1/4 tsp. oregano
- olive oil
- 1 bunch scallions, chopped
- 1 garlic clove, minced
- 1 Tbsp. parsley, chopped
- lemon wedges for garnish
Method
- Wash and clean squid, remove ink bag and skin.
- Cut off tentacles and set aside.
- In a large skillet, heat oil and brown scallions, garlic, and parsley.
- Add chopped tentacles and brown; add oregano, wine and more oil, if needed to braise.
- Add spinach and rice; simmer for 20 minutes.
- Stuff squid loosely with the rice mixture; arrange in skillet.
- Add lemon juice, broth, 1/2 cup oil and 1 cup water.
- Simmer for 30 minutes.
- Cool; slice carefully into 1/2-inch rings and arrange on a platter.
- Garnish with lemon wedges.
