Greek Stuffed Squid with Rice and Fresh Herbs

Squid tubes that turn opaque and supple under the fork, filled with rice infused with fresh herb juices. The reduced, glossy tomato sauce provides the acidity needed to balance the olive oil.

• Prep time: 45 min
• Cook time: 60 min
• Difficulty: Medium
• Calories: 513
• Protein: 40 g
• Carbs: 42 g
• Fat: 18 g

Ingredients

• 1000 g Loligo vulgaris ( cleaned, heads and tubes separated )
• 150 g White rice ( uncooked )
• 1 piece Yellow onion ( finely minced )
• 2 piece Garlic ( minced )
• 100 ml Dry white wine
• 500 g Round tomato ( crushed )
• 60 ml Extra virgin olive oil
• 1 piece Flat-leaf parsley ( chopped )
• 1 piece Dill ( chopped )
• 1 pinch Gray sea salt
• 1 tbsp Tomato paste

Instructions

1. Squid preparation

   Clean the squid under cold water. Separate the heads from the tubes. Remove the internal cartilage and thin skin. Finely chop the tentacles and heads for the stuffing.

2. Cooking the stuffing

   In a sauté pan, sweat the chopped onion with olive oil until translucent. Add the chopped tentacles, sauté for 2 minutes, then pour in the rice. When the rice is glossy, deglaze with half the white wine and let it evaporate.

3. Stuffing the tubes

   Off the heat, mix the rice with the chopped herbs. Fill the squid tubes only two-thirds full (the rice will expand). Close the opening with a toothpick to seal the stuffing.

4. Slow braising

   Arrange the squid in a baking dish. Add the crushed tomatoes, tomato paste, garlic, the rest of the wine, and a drizzle of oil. Cover and cook at 180°C. The sauce should coat the spoon and the squid should be tender under the point of a knife.

Chef's tips

• Never fill the tubes to the brim: the rice expands and may cause the squid to burst.
• If the sauce is too thin at the end of cooking, remove the lid to reduce it until it is syrupy.

Storage

Can be kept for 48 hours in the fridge. The rice will continue to absorb the sauce, making the dish even better the next day.