Spicy Stuffed Squid

Name: Spicy Stuffed Squid
Prep time: 45 min
Cook time: 90 min
Total time: 135 min
Ingredients: 1 cup water; 0.5 cup uncooked white rice; 3 squid; 0.25 cup raisins; 0.25 cup pine nuts; 2 tablespoons olive oil; 1 onion, chopped; 3 cloves crushed garlic; salt and pepper to taste; 2 tablespoons olive oil; 2 (14.5 ounce) cans stewed tomatoes; 1 onion, chopped; 4 cloves crushed garlic; 2 teaspoons crushed red pepper flakes; 2 teaspoons dried oregano; 3 teaspoons anchovy paste; 0.5 cup white wine; salt and pepper to taste

4.4

(24)

21 Reviews

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Baked squid stuffed with succulent rice and cooked in a spicy tomato sauce. It doesn't get much better than this.

Recipe by Lorna

Updated on April 3, 2019

2

Prep Time:

45 mins

Cook Time:

1 hrs 30 mins

Total Time:

2 hrs 15 mins

Servings:

4

Jump to Nutrition Facts

Ingredients

1 cup water
½ cup uncooked white rice
3 squid
¼ cup raisins
¼ cup pine nuts
2 tablespoons olive oil
1 onion, chopped
3 cloves crushed garlic
salt and pepper to taste
2 tablespoons olive oil
2 (14.5 ounce) cans stewed tomatoes
1 onion, chopped
4 cloves crushed garlic
2 teaspoons crushed red pepper flakes
2 teaspoons dried oregano
3 teaspoons anchovy paste
½ cup white wine
salt and pepper to taste

Directions

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease one 7x11-inch baking dish.
Bring 1 cup water in a saucepan to a boil. Stir in rice and reduce heat. Cover and simmer until liquid is absorbed, about 20 minutes.
Cut head and tentacles from body of squid; reserve and chop tentacles. Remove quill and peel colored skin from body. Rinse under cold water and set aside.
Combine rice, raisins, and pine nuts in a small bowl.
Sauté 1 chopped onion and 3 cloves garlic with 2 tablespoons olive oil in a medium skillet until soft. Add chopped squid tentacles and rice mixture. Stir well and remove from heat. Season with salt and pepper.
Sauté 1 chopped onion and 4 cloves garlic with 2 tablespoons olive oil in a large skillet until soft. Stir in red pepper flakes and oregano. Add tomatoes with juice, anchovy paste, and wine. Stir and cook over medium heat until slightly thickened. Season with salt and pepper.
Stuff squid with rice mixture and seal ends with wooden picks. Place squid in the prepared baking dish. Pour tomato sauce on top.
Bake in the preheated oven for 1 hour.

Nutrition Facts (per serving)

426	Calories
19g	Fat
50g	Carbs
12g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 426
% Daily Value *
Total Fat 19g	24%
Saturated Fat 3g	14%
Cholesterol 2mg	1%
Sodium 924mg	40%
Total Carbohydrate 50g	18%
Dietary Fiber 5g	16%
Total Sugars 16g
Protein 12g
Vitamin C 23mg	116%
Calcium 148mg	11%
Iron 8mg	42%
Potassium 718mg	15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.