Stuffed squid
4 servings
85 minutes
This method of cooking squid came to us from Italy - there, depending on the region, squid is stuffed with all sorts of fillings. In the south, for example, zucchini, capers and potatoes are most often put inside the carcass, and in the north - cereals like couscous and vegetables. Our recipe requires rice, but it can be replaced with bulgur or grated "rice" from cauliflower. In the latter case, it is important to understand that the cabbage will not swell like cereal, so you need to take two to three times more of it .
1
Clean the squid bodies from skin and chord, chop the tentacles. If there are no tentacles, chop 150-200 grams of squid bodies.
- Squid: 1 kg
2
Finely chop the onion and garlic. Mince the parsley.
- Onion: 1 head
- Garlic: 2 cloves
- Parsley: 20 g
3
Heat olive oil in a pan and sauté the onion until golden.
- Olive oil: 50 ml
- Onion: 1 head
4
Add garlic and stir for 30 seconds until a strong aroma appears.
- Garlic: 2 cloves
5
Add the chopped squid tentacles and fry for 1-2 minutes.
- Squid: 1 kg
6
Add tomato paste and wine to the pan, bring to a boil, add chopped parsley and simmer for 2-3 minutes.
- Tomato paste: 0.5 tablespoon
- Dry white wine: 125 ml
- Parsley: 20 g
7
Add a glass of water to the pan, bring to a boil, add rice, stir and remove from heat. Let the rice swell for 15 minutes.
- Rice: 200 g
8
Stuff the squid with rice filling about two-thirds full.
9
Connect the edges of the carcasses by piercing them with a toothpick.
- Salt: to taste
- Ground black pepper: to taste
10
Place the squid on a baking sheet, pour in a glass of water, and send it to an oven preheated to 170 degrees for an hour.
11
Submit.