John Myers
Starter: Stuffed Squids
The perfect starter: stuffed squids recipe with a picture and simple step-by-step instructions.
- 4 Pc. Squid tubes large
- 4 tbsp Extra virgin olive oil
- 1 Pc. Chopped small onion
- 1 Pc. Garlic clove chopped
- 40 g Basmati rice
- 1 tbsp Raisins
- 1 tbsp Chopped parsley
- 1 tbsp Roasted pine nuts
- 400 g Canned tomatoes, diced
- 25 g Tomatoes, dried in oil, diced
- 125 ml White wine dry
- Salt pepper
- Wash the squid tubes and rub salt inside and out.
- Heat a tablespoon of the oil in a pan, add onions and garlic and brown lightly for about 4 minutes. Add rice, raisins, pine nuts and parsley and season with salt and pepper. Take it off the stove.
- Let the rice mixture cool down a little and fill the fish tubes two-thirds with it. No more, because the rice needs space to swell. Seal the tubes with a toothpick.
- Heat the remaining oil in a large ovenproof saucepan. Add the squid and fry on all sides. Add the remaining ingredients and season with salt and pepper.
- Bake in the preheated oven for 45 minutes at 180 °. Arrange on plates. Serve with fresh white bread.
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