Baked Calamari With Rice, Mint and Currants

Gourmand's Note:

I don't remember where this recipe came from originally. The basics are still there, but I have modified quantities and ingredients to make it more flavorful. This is delicious served with a Greek Salad and some crusty bread. Note to the adventurous: the small black sac that remains with the eyes after you have cleaned the squid is the ink. It's used to make "black" pasta. Squid ink costs a fair bit, about $6 for 0.5 oz, and you can freeze it to use later if you wish. But it's best fresh so perhaps make black pasta to accompany the meal.

• Total Time: 1 hrs 15 mins
• Prep Time: 30 mins
• Cook Time: 45 mins

Ingredients:

Servings: 4

• 12 medium squid, whole
• 1 1/4 cups olive oil, extra-virgin
• 1 cup onion, finely chopped
• 1 cup rice (arborio or calrose)
• 2 cups water
• 1/4 cup pine nuts
• 4 garlic cloves, chopped
• 1/4 cup currant, dried
• 1 1/2 cups dry white wine
• 1 tablespoon dried mint
• 1/2 teaspoon cayenne pepper
• 1 teaspoon salt
• 1 tablespoon pepper, coarsely ground

Directions:

1. Preheat oven to 325°.
2. This first part seems a bit gross, but it's not…really. To clean the squid grasp the head just below the eyes, pull it out from the rest of the body (the "mantle"), and set it aside. Pull away the thin purplish membrane on the outside of the mantle. Pull out and discard any "entrails" and the thin cartilage from the inside. Try to get it in one piece. It's easier that way to get it all. Remove back fins gently, trying not to rip holes in the mantle. If the mantles are torn they will split open when baked. Rinse well.
3. Cut tentacles off just below the eyes. Push beak out, remove, and finely mince the remaining tentacles. Reserve. These will be sautéed in the stuffing later.
4. Cook the rice in 2 cups of water and a little salt. Cover, bring to a boil, turn down heat and simmer for 15 minutes. Let sit off the heat for 5 minutes.
5. Meanwhile, in a large skillet, heat 1/4 cup of the olive oil and saute onion until softened. Add garlic and cook for 1 minute more. Add the currants, pine nuts and chopped tentacles. Season with half the salt and pepper. Cook until the squid has turned opaque (a little pink). Add the white wine and cook until it evaporates.
6. Stir in the cooked rice, mint and cayenne. Mix to incorporate all the ingredients well. Taste and adjust seasoning.
7. Carefully fill the prepared squid tubes to 3/4 full. They will shrink when cooking. You can do it with a spoon but it's messy and takes forever. I use a plastic bag with the corner cut off. Fill with stuffing mixture, snip off the corner, stick the end in each tube and squeeze. Much easier.
8. Place the filled tubes side by side in a 9x13 baking dish. Sprinkle with remaining salt and pepper. Pour remaining 1 cup of oil and 1 cup of wine around the squid.
9. Cover with foil and bake for 45 minutes. Serve with a little of the olive oil/wine mixture drizzled on top.