Squid tubes filled with rice

Ingredients for 4 servings:

• 150 g rice
• 2 carrots
• 2 small onions
• 2 tomatoes
• 1 garlic clove(s)
• ½ chorizo
• 200 ml white wine
• 250 ml water
• 1 bay leaf
• 2 carrots
• 2 small onions
• 1 garlic clove(s)
• 2 tbsp tomato paste
• 1 bay leaf
• 20 ml Madeira
• 200 ml white wine
• 100 g mussel meat, from the clam
• oregano
• Thyme
• 8 m.-sized squid tube(s)
• salt and pepper
• Olive oil for frying

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 30 minutes

For the rice, dice the carrots, onions, tomatoes, garlic clove, and half the chorizo ​​into very small cubes. Heat a little olive oil in a saucepan and sauté the cubes for 10 minutes. Season the cubes with salt and pepper and deglaze with the white wine. Add the rice and fill with 250 ml of water. Add the bay leaf and cook the rice with the lid on over medium heat for 15-20 minutes. Rinse the squid tubes thoroughly and remove any remaining backbone. Let the tubes dry on kitchen paper. For the sauce, heat a little olive oil in a pan. Finely chop the carrots, onion, and garlic and fry them in the pan with the tomato paste. Add a bay leaf, salt, and pepper. Deglaze the vegetables with Madeira wine and let it evaporate. Now pour in the white wine, add the clam meat, and simmer for about 5 minutes. Sprinkle with thyme and oregano. Fill the tubes with the vegetable and rice mix and seal the opening with a toothpick. Heat a little olive oil in a pan, add the filled tubes, and fry briefly. Serve the squid tubes with the sauce.