Greek Stuffed Squid with Rice and Fresh Herbs
Ingredients
- 1,000 gLoligo vulgaris (cleaned, heads and tubes separated)
- 150 gWhite rice (uncooked)
- 1 pcYellow onion (finely minced)
- 2 pcGarlic (minced)
- 100 mlDry white wine
- 500 gRound tomato (crushed)
- 60 mlExtra virgin olive oil
- 1 pcFlat-leaf parsley (chopped)
- 1 pcDill (chopped)
- 1 pinchGray sea salt
- 1 tbspTomato paste
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
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.
