Stuffed Squid Recipe
This Stuffed Squid tastes incredible ! Try this irresistibly seasoned seafood bake with pine nuts, garlic and raisin stuffings and let me know if you like it ! Your suggestions for this Stuffed Squid are welcome !
Ingredients
| 32 squid, cleaned and tentacles removed | ||
| Olive oil | 3/4 Cup (16 tbs) | |
| Onion | 1 Large, chopped | |
| Water | 1 1/2 Cup (16 tbs) | |
| Rice grain | 1 Cup (16 tbs) | |
| Parsley | 1/2 Cup (16 tbs), chopped | |
| Mint | 1 Teaspoon | |
| Basil | 1 Teaspoon | |
| Garlic | 2 Clove (5gm), crushed | |
| Pine nuts | 1/2 Cup (16 tbs) | |
| 1/4 cup dried black currants | ||
| Dry white wine | 1 Cup (16 tbs) | |
| Water | ||
| Juice of 2 lemons | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Reserve squid. Rinse tentacles in cold water. Drain and mince finely.
2. In a large saucepan, heat 2 tablespoons of the oil, add onion and minced tentacles and cook over low heat until tentacles turn pink. Add water. Heat to boiling. Reduce heat, add rice, parsley, mint, basil, garlic, pine nuts, currants, and 1/2 cup of the wine.
3. Simmer until liquid is absorbed. Season with salt and pepper. Cool.
4. Using a teaspoon, stuff each squid cavity loosely with the rice mixture. Arrange squid in rows in a large baking dish. Combine the remaining wine and olive oil with enough water to reach half the depth of the squid. Season with additional salt and pepper. Cover.
5. Bake at 325°F about 40 minutes, or until squid is tender. Drizzle with lemon juice
2. In a large saucepan, heat 2 tablespoons of the oil, add onion and minced tentacles and cook over low heat until tentacles turn pink. Add water. Heat to boiling. Reduce heat, add rice, parsley, mint, basil, garlic, pine nuts, currants, and 1/2 cup of the wine.
3. Simmer until liquid is absorbed. Season with salt and pepper. Cool.
4. Using a teaspoon, stuff each squid cavity loosely with the rice mixture. Arrange squid in rows in a large baking dish. Combine the remaining wine and olive oil with enough water to reach half the depth of the squid. Season with additional salt and pepper. Cover.
5. Bake at 325°F about 40 minutes, or until squid is tender. Drizzle with lemon juice
Chef
