Stuffed Squid

Stuffed Squid


12 (4-5 inch long) squid, cleaned, about 1 and 1/2 lbs
1 cup onion, chopped
Extra virgin olive oil
1/2 cup fresh parsley, chopped
1 tbs dried dill
1/2 cup long grain rice, parboiled for 7 minutes, then drained
2 tbs tomato paste
1/2 cup dry white wine
kosher salt and black pepper to taste
4 tbs lemon juice
1 tsp smoked paprika
parsley for garnish
  • Clean the squid by removing the heads from the bodies and rinse out the body tubes.
  • Chop the squid tentacles finely and set aside.
  • In a saute pan, add some olive oil and saute the onion until soft, then add the squid tentacles, chopped parsley and dill.
  • Saute for another 1 minute, then add the parboiled rice, tomato paste, 1/2 cup of white wine, salt and pepper.
  • Simmer for a few minutes, then set aside to cool.
  • ¬†Using a small spoon, loosely stuff each of the squid bodies with the filling. Do not pack too tightly, because the rice will expand.
  • Secure the open end with a toothpick and place in an oiled baking dish.
  • Mix 1/4 cup white wine with the lemon juice, along with 2 tbs of olive oil and the paprika.
  • Lightly season the squid with salt and pepper, then pour the wine mixture over the squid.
  • Cover and bake at 325 degrees for about 45 minutes, or until tender.
  • Garnish with parsley and serve.
  • Serves 4-6.




15 min


45 min


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