Squid stuffed with rice and herbs
Squid stuffed with rice and parsley, simmered with tomatoes.
Active time45 min
Cooking45 min
Total1 h 15 min
Add to my week
Loading your week…
Ingredients
- 80 g onions
- 20 g parsley
- 300 g tomatoes
- 8 cleaned squid
- 200 ml water
- 40 ml olive oil
- 150 g dry white rice
Preparation
Cook the rice in simmering water for 8 minutes, then drain.
150 g dry white rice- saucepan
- colander
Peel and chop the onion. Wash and finely chop the parsley. Chop the squid tentacles. Sauté the onion and tentacles in half the oil for 5 minutes, then mix with the rice and parsley.
80 g onions20 g parsley8 cleaned squid40 ml olive oil- knife
- frying pan
- bowl
Wash and dice the tomatoes. Fill the squid tubes two-thirds full without packing the stuffing down, and secure with a toothpick.
300 g tomatoes- knife
- spoon
- toothpicks
Brown the squid in the remaining oil for 3 minutes, add the tomatoes and water, then cover and simmer for 30 minutes, until tender. Remove the toothpicks before serving.
200 ml water- sauté pan
- lid
- spatula
Allergens
- Molluscs
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration