Kalamara Yemista(Stuffed Squid) - cooking recipe

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

Preparation

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.