Description
Succulent Mediterranean stuffed squid showcases delicate seafood filled with aromatic herbs, breadcrumbs, and feta cheese. Hearty Mediterranean flavors dance across palates, inviting diners to savor each tender, perfectly seasoned bite.
Ingredients
Scale
- 21.16 oz (600 g) squid
- 0.33 cup (75 g) round short-grain white rice
- 1 cup (250 g) tomato passata
- 80 g (1 medium) red onion, minced
- 2 large garlic cloves, minced
- ½ small (20 g) green onion, finely chopped
- ½ small (30 g) long sweet green pepper, finely chopped
- ½ large (120 g) tomato, finely diced
- ½ small (50 g) zucchini, grated not too fine
- ½ small (60 g) carrot, grated not too fine
- ½ small (30 g) stick of celery, finely chopped
- 1 tsp sweet red pepper
- 1 dried bay leaf
- olive oil
- toothpicks
Instructions
- Preparation: Meticulously dissect the squid, separating body from head. Trim and finely chop legs for filling, clean body by removing internal membranes and outer skin, then rinse and drain.
- Filling Creation: Heat olive oil in a skillet over medium-high temperature. Sauté chopped squid legs, then add onions, garlic, and bell peppers. Incorporate zucchini, carrots, celery, and rice, creating a robust base. Pour tomato sauce and water, season with salt and pepper, and simmer until rice becomes tender and liquid absorbs.
- Stuffing Process: Cool filling slightly, then delicately spoon into squid bodies, leaving a small margin. Secure openings with toothpicks to prevent bursting during cooking.
- Sauce Development: In a separate pot, sauté red onions until translucent. Gently place stuffed squid into the pot, carefully turning to ensure even cooking. Add passata, water, sweet red pepper, and bay leaf to create a rich sauce. Season with salt and pepper.
- Final Cooking: Cover and simmer on medium heat for 50-60 minutes until sauce thickens and squid becomes tender. Remove from heat and let rest for 20 minutes to allow flavors to meld and intensify before serving.
Notes
- Squid Preparation Tip: Clean thoroughly by removing internal membranes and outer skin to ensure a delicate, tender texture without unwanted chewy parts.
- Filling Strategy: Avoid overstuffing squid bodies to prevent bursting during cooking; leave a small margin at the top for expansion.
- Flavor Layering: Sauté vegetables and squid legs before adding rice to develop deep, rich flavor profiles and enhance overall taste complexity.
- Resting Importance: Allow the dish to rest for 20 minutes after cooking to enable flavors to meld and create a more harmonious, intense taste experience.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dinner, Appetizer
- Method: Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 5
- Calories: 210
- Sugar: 4 g
- Sodium: 250 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 70 mg