Description
Squid stuffed with succulent rice and baked in a spicy tomato sauce. It doesn’t get much better than this.
Ingredients
- 1 cup water
- ½ cup uncooked white rice
- 3 squid
- ¼ cup raisins
- ¼ cup pine nuts
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves crushed garlic
- salt and pepper to taste
- 2 tablespoons olive oil
- 2 (14.5 ounce) cans stewed tomatoes
- 1 onion, chopped
- 4 cloves crushed garlic
- 2 teaspoons crushed red pepper flakes
- 2 teaspoons dried oregano
- 3 teaspoons anchovy paste
- ½ cup white wine
- salt and pepper to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease one 7×11-inch baking dish.
- Bring 1 cup water in a saucepan to a boil. Stir in rice and reduce heat. Cover and simmer until liquid is absorbed
- about 20 minutes.
- Cut head and tentacles from body of squid; reserve and chop tentacles. Remove quill and peel colored skin from body. Rinse under cold water and set aside.
- Combine rice
- raisins
- and pine nuts in a small bowl.
- Sauté 1 chopped onion and 3 cloves garlic with 2 tablespoons olive oil in a medium skillet until soft. Add chopped squid tentacles and rice mixture. Stir well and remove from heat. Season with salt and pepper.
- Sauté 1 chopped onion and 4 cloves garlic with 2 tablespoons olive oil in a large skillet until soft. Stir in red pepper flakes and oregano. Add tomatoes with juice
- anchovy paste
- and wine. Stir and cook over medium heat until slightly thickened. Season with salt and pepper.
- Stuff squid with rice mixture and seal ends with wooden picks. Place squid in the prepared baking dish. Pour tomato sauce on top.
- Bake in the preheated oven for 1 hour.
Prep Time: 45 mins
Cook Time: 1 hr
Total Time: 1 hr 45 mins
Servings: 4