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My review
Spicy Stuffed Squid
Lola
"Squid stuffed with succulent rice and baked in a spicy tomato sauce. It doesn't get much better than this."
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Ingredients
1 h 45 m servings 426 calsOriginal recipe yields 4 servings
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Directions
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Prep
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- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 7x11 inch baking dish. In a saucepan bring 1 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- Cut the head and tentacles from the body of the squid. Reserve and chop the tentacles. Remove the quill and peel the colored skin from the body. Rinse under cold water and set aside.
- In small bowl combine the rice, raisins and pine nuts.
- Saute 1 chopped onion and 3 cloves garlic with 2 tablespoons olive oil in a medium skillet. Cook until soft. Add the chopped squid tentacles, and the rice mixture. Stir well and remove from the heat. Season to taste with salt and pepper.
- In a large skillet saute the onion and 4 cloves garlic until soft. Stir in the red pepper flakes and oregano. Add the tomatoes with juice, anchovy paste and wine. Stir and cook over medium heat until slightly thickened. Season to taste with salt and pepper.
- Stuff the squid with the rice mixture and seal ends with wooden picks. Place squid in the prepared baking dish. Pour tomato sauce over all and bake at 350 degrees F (175 degrees C) for 1 hour.
Nutrition Facts
Per Serving: 426 calories; 19.1 g fat; 50.3 g carbohydrates; 11.9 g protein; 2 mg cholesterol; 924 mg sodium. Full nutrition
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Reviews
Read all reviews 1821 Ratings
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Most helpful positive review
3/5/2005
This was spectacular! I used already cleaned squid. I didn't have stewed tomatoes so I used diced canned tomatoes and I didn't have anchovy paste but I did have a can of anchovies so I took 4 o...
Most helpful critical review
1/17/2007
Cooked rice will only expand and get mushy after baking for an hour. (Perhaps dry bread crumbs is better.) And the squid is way too chewy and inedible. Sorry but to be fair since the other rev...
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3/5/2005
This was spectacular! I used already cleaned squid. I didn't have stewed tomatoes so I used diced canned tomatoes and I didn't have anchovy paste but I did have a can of anchovies so I took 4 o...
9/20/2008
Followed this recipe except my clean & frozen squid bodies didn't have tentacles to chop. I chopped some end pieces and mixed them into the stuffing, but it added nothing. Maybe tentacles would ...
6/28/2006
Very good. You have to use thicker squid. One was thick and held well. The other was thin and broke during cooking. Fun recipe.
7/11/2010
Great dish. I am a squid lover so am biased. The surprising result from cooking in the oven in this style is that the squid is amazingly tender. All who try it are amazed it is squid because of ...
5/24/2010
Excellent! I followed the recipe, but I think next time I'll make a thicker sauce rather than the marinara type as listed. Just a personal preference!
1/1/2012
I made this for Christmas eve as we had an ethnic theme. This covered the category for portuguese and italian main dish. Next time I will find larger squid as the smaller ones were time consumin...
5/1/2012
OH, MY, GOD! Soooooo amazing. This recipe was delicious. I had 8 Squids and I am so glad I did, cuz we all went crazy over this. The sauce was so flavorful. I used Cabernet instead of white a...
3/2/2011
Fantastic , As fresh squid are readily available and at a reasonable price at the fish markets and supermarkets in Southern Portugal, I have tried it twice now in the last two weeks, and recomme...