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Baked Stuffed Squid
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"
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
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
Serves...
4
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
Method
Wash and clean the squid. Heat oil in a heavy frying pan, then add the onion and cook transparent.
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.
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.
Seal opening with skewers or toothpicks. Sprinkle with salt and pepper and set aside.
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.
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.
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.
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.
Seal opening with skewers or toothpicks. Sprinkle with salt and pepper and set aside.
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.
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.
Foodster's Verdict
Baked Stuffed Squid
Difficulty
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Latest Comments
Sorry, it should be 11 am to 1 am, changed already.
By Farah on 2012 May 06
From the entry 'Strawberry Fields'.
From the entry 'Strawberry Fields'.
are you sure that their operation hour from 11am to 1pm?
By Mohd Azuan Ishak on 2012 May 05
From the entry 'Strawberry Fields'.
From the entry 'Strawberry Fields'.
mm55, they've been around for more than 30 years, so I think they perfected the sambal recipe already....
By Farah on 2012 Apr 17
From the entry 'Nasi Ayam Pak Mal'.
From the entry 'Nasi Ayam Pak Mal'.
i would say the best malay nasi ayam,addictive sambal
By mm55 on 2012 Apr 13
From the entry 'Nasi Ayam Pak Mal'.
From the entry 'Nasi Ayam Pak Mal'.
Thanks for the suggestion, Angie. We actually know someone who makes really good sugee cake. Will definitely consider it for the future.
By Farah on 2012 Apr 08
From the entry 'Pandan Butter Cake'.
From the entry 'Pandan Butter Cake'.
Its the kuih keria pict rite Vini? Check out our Street Food at Home show coming soon beb. Riz and Aly making it from scratch.
By Adly on 2012 Apr 06
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
This list is superb i can die just salivating on the pictures! Argh!!!
By Vini Balan on 2012 Apr 06
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
Sorry to hear that she has passed on. But her food still lives on. The patin and ulam daun gajus with sambal is still gud.
By Adly on 2012 Apr 05
From the entry 'Gerai Kak Mek Afidah'.
From the entry 'Gerai Kak Mek Afidah'.
I would love to have a step by step video lesson on how to make a really good Eurasian style Sugee cake. I cannot find one on the internet yet.
By Angie Wheatley on 2012 Apr 02
From the entry 'Pandan Butter Cake'.
From the entry 'Pandan Butter Cake'.
Babe_KL...ok will try Wong Poh one of these days...butter crab sounds yummy
By Farah on 2012 Apr 02
From the entry 'Top 5 Seafood Joints in PJ'.
From the entry 'Top 5 Seafood Joints in PJ'.
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