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

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Recipe Summary

prep:
45 mins
cook:
1 hr
total:
1 hr 45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

426 calories; protein 11.9g 24% DV; carbohydrates 50.3g 16% DV; fat 19.1g 29% DV; cholesterol 1.9mg 1% DV; sodium 924mg 37% DV. Full Nutrition
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Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/05/2005
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 of them and just smushed them up. The little bit of sweet and spicy was wonderful. Don't be overwhelmed by the ingredient list it was very easy to make. Read More
(23)

Most helpful critical review

Rating: 2 stars
01/17/2007
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 reviews were the only reason I tried this recipe. We basically had to throw it out and eat leftovers. A good concept that needs a lot of tweaking - which I dare not try for fear of wasted ingredients. Read More
(3)
23 Ratings
  • 5 star values: 13
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
03/05/2005
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 of them and just smushed them up. The little bit of sweet and spicy was wonderful. Don't be overwhelmed by the ingredient list it was very easy to make. Read More
(23)
Rating: 5 stars
09/20/2008
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 have added some chew but really unnecessary. I was blown away how good this simple sauce was and can't wait to apply it to pasta dishes. My wife said we should make this for company. Could be a tough sell over the phone. "I bought too much squid. How about coming over..." Don't cut the cooking time short or the squid will be tough. Read More
(14)
Rating: 4 stars
06/28/2006
Very good. You have to use thicker squid. One was thick and held well. The other was thin and broke during cooking. Fun recipe. Read More
(11)
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Rating: 5 stars
02/04/2011
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! Read More
(5)
Rating: 4 stars
07/12/2010
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 the tenderness. I bought the squid frozen from the grocery freezer and thaw as needed. The thicker the squid - the better for this recipe. Get some italian bread -- the spicy tomato sauce deserves to be dipped! Read More
(5)
Rating: 5 stars
11/28/2004
this tastest wonderful Read More
(4)
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Rating: 4 stars
01/01/2012
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 consuming and difficult to stuff. My family was hesitant to try them but there were hardly any left. I loved the combination of ingrediants and would make again. Give it a try! Read More
(4)
Rating: 4 stars
03/02/2011
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 recommend it I use chilli flakes instead of red pepper flakes as i like things to be spicy mmmmh! very filling Read More
(3)
Rating: 2 stars
01/17/2007
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 reviews were the only reason I tried this recipe. We basically had to throw it out and eat leftovers. A good concept that needs a lot of tweaking - which I dare not try for fear of wasted ingredients. Read More
(3)
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