Stuffed Squid
Main Dishes • Canadian
Description
This method of preparing squid comes to us from Italy, where, depending on the region, squid is stuffed with a variety of fillings. In the south, for example, they often fill the bodies with zucchini, capers, and potatoes, while in the north, they use grains like couscous and vegetables. For our recipe, we will need rice, but it can be substituted with bulgur or cauliflower 'rice'. In the latter case, it's important to understand that the cauliflower won't swell like grain, so you should use two to three times more.
Ingredients
- Squid 0 lbs
- Olive Oil 0 fl oz
- Dry White Wine 5 fl oz
- Passata Tomato Sauce ½ spoons
- Rice 5 oz
- Parsley 0 oz
- Onion 1 head
- Garlic 2 cloves
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Clean the squid bodies by removing the skin and cartilage, and chop the tentacles. If the squid do not have tentacles, chop 150-200 grams of the squid bodies.
Step 2
Finely chop the onion and garlic. Mince the parsley.
Step 3
In a skillet, heat olive oil and sauté the onion until golden brown.
Step 4
Add the garlic and stir for 30 seconds until a strong aroma develops.
Step 5
Add the sliced squid tentacles and sauté for 1–2 minutes.
Step 6
Add tomato paste and wine to the skillet, bring to a boil, then add chopped parsley and simmer for 2–3 minutes.
Step 7
Add a cup of water to the skillet, bring to a boil, stir in the rice, and remove from heat. Let the rice sit for 15 minutes to absorb the water.
Step 8
Stuff the squid with the rice filling until they are about two-thirds full.
Step 9
Pinch the edges of the fillets together, securing them with a toothpick.
Step 10
Place the squid on a baking sheet, pour in a cup of water, and send it to an oven preheated to 340°F for one hour.
Step 11
Serve.
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