Stuffed squid
Stuffed squid
Ingredients/Components
- water - 1/4 c
- salt and pepper - 1 item
- olive oil - 3/4 c
- tomato paste - 2 Tbsp
- rice - 1/2 c
- medium onions, chopped fine - 2 item
- canned tomatoes - 1 c
- chopped mint leaves - 2 Tbsp
- medium sized squids - 5 lb
How to make stuffed squid:
Remove ink sac and bones from squid. Wash thoroughly. Remove head and entrails from body. Cut feelers from head and chop very fine together with entrails. Place in bowl. Add rice, 1/2 cup olive oil, mint leaves, tomato paste, tomatoes, salt and pepper and mix well. Stuff squids and replace heads to keep filling from coming out. Arrange in baking dish and pour remaining juice from stuffing over squids. Add remaining oil and water and bake in hot oven (475°) for 20 minutes. Reduce heat to 375° and bake 30 minutes longer or until rice is tender. Baste occasionally. Serve very hot.Recipe categories: Main dish, Squid, No Shell fish.
Rating:
Related ingredients:
pkg, beaten eggs, chicken breasts, boneless chicken, cocktail franks, whole head garlic, large london broil, medium chicken breast halves, skinned, boned and cut into strips, bulk sausage, crumbled and browned, whole large chicken breasts, halved
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