Western

Baked Stuffed Squid

by Alexa P. on Thu, December 16, 2010

This dish has a sort of Mediterranean feel to it and the delicate flavours are a treat. While we didn’t cook it this way, you can use white wine in place of the chicken stock for a more complex taste.

This dish is a winner

Serves 4 people

This is a great way to serve squid at a dinner party

Cook the squid properly else it'll be rubbery and the trice undercooked

Foodster's Verdict

Baked Stuffed Squid

Difficulty

  • Preparation
    5 minutes
  • Total
    2hour 45minutes
INGREDIENTS
    10 medium squid
    6 tbs olive oil
    1 onion, chopped
    1/3 cup basmati rice
    1/2 cup chopped fresh parsley
    1/4 cup chopped fresh mint leaves
    1/4 cup pine nuts
    1/4 cup black raisins
    4 tomatoes from the can
    1/3 cup chicken stock
    Salt and Pepper
METHOD

1. Wash and clean the squid. Heat oil in a heavy frying pan, then add the onion and cook until translucent.

2. Stir in the rice and sauté a few minutes, until golden. Blend in the parsley, mint, pine nuts, and raisins, and season with salt and pepper to taste.

3. Add enough water to half cover and cook for a few minutes, then stuff the squid sacs with the mixture using a very small spoon and allowing enough liquid in each for the rice to cook.

4. Seal opening with skewers or toothpicks. Sprinkle with salt and pepper and set aside.

5. Meanwhile, combine the tomatoes, 1/3 cup stock, and a little salt and pepper in a small saucepan and simmer for 5 minutes. Pour the sauce over the squid.

6. If you have remaining rice spread it around the squid in the pan to cook. Bake at 150C for 1 1/2 hours or until the squid and rice are tender and the sauce has thickened. Serve warm or cold.

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