Oriental stuffed squid

Ingredients for 4 servings:

• 100 g basmati rice
• Salt
• 2 garlic cloves
• 1 onion(s)
• 1 tbsp salted lemon(s)
• 60 g pine nuts
• 2 tbsp raisins
• 1 bunch of mint
• 4 squid(s), ready to cook
• n. B. cumin powder
• n. B. Harissa
• n. B. Allspice powder
• 3 tbsp olive oil
• 250 ml vegetable stock
• 50 ml orange liqueur, e.g. Grand Marnier

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

the sauce is refined with orange liqueur

Chop the garlic and onion. Wash the mint, pat dry, and finely chop. Cook the rice according to the package instructions. Sauté the garlic, onion, and finely chopped salted lemons (or lemon zest) in 1 tablespoon of oil in a saucepan. Roast the pine nuts in a dry pan until golden brown. Mix the rice, onion mix, 40g pine nuts, raisins, and half of the mint. Season the filling generously with cumin, allspice, harissa, and salt to taste. Wash the squid, pat dry, and fill with the rice mixture. Secure with wooden skewers. Sear the stuffed squid all over in the remaining oil. Add the stock and orange liqueur. Bring to a boil, then cover and simmer over medium heat for about 20 minutes. Remove the squid and keep warm. Reduce the sauce with the remaining pine nuts and mint. Serve with the stuffed squid.