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Title: Greek Calamari
Yield: 1 Servings

Ingredients

      1    kilo (2.2 lbs) squid
      1    (calamari)
    1/2 c  (preferably olive) oil
      1 md onion, finely chopped
      1    stick of celery, finely
      1    chopped
      1    clove of garlic
      1    carrot, finely chopped
    1/2 c  white wine
      1 sm tin of skinned tomatoes
      1    chilli peppers to taste...
      1    salt & pepper

Instructions

Clean and wash the squid thoroughly. While cleaning, ensure you
remove the long "backbone", which is a plasticky, see-through strip
in the main body of the squid. Heat the oil on fierce heat until it
is hot enough to saute the onion, the carrot and the celery for a
couple of minutes, reducing the heat as necessary. Add the squid
whole or cut in halves and saute for a few more minutes, bringing the
heat up a little - they should not be added first as they shed water
during sauteing. Add the garlic (sliced in to thin slices) and add
the wine (if you have resisted the temptation to drink it...!) and
let the mixture boil for a few minutes . Add the tomatoes, salt,
pepper and the chilli peppers, which you should slice into ringlets.
Cover the pan and leave to simmer for 20 to 25 minutes, depending on
the size of the squid. Remove the pan from the heat, and serve the
squid on a bed of rice (fried rice is ideal).
From: Bryan Hollamby Date: 25 Jan 97 Chile-Heads
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