Kalamara Yemista(Stuffed Squid)

• 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

1. Wash and clean squid, remove ink bag and skin.
2. Cut off tentacles and set aside.
3. In a large skillet, heat oil and brown scallions, garlic, and parsley.
4. Add chopped tentacles and brown; add oregano, wine and more oil, if needed to braise.
5. Add spinach and rice; simmer for 20 minutes.
6. Stuff squid loosely with the rice mixture; arrange in skillet.
7. Add lemon juice, broth, 1/2 cup oil and 1 cup water.
8. Simmer for 30 minutes.
9. Cool; slice carefully into 1/2-inch rings and arrange on a platter.
10. Garnish with lemon wedges.

squid, clam broth, sherry, rice, spinach, lemon, oregano, olive oil, scallions, garlic, parsley, lemon wedges

Taken from www.cookbooks.com/Recipe-Details.aspx?id=945194 (may not work)