* Photos are indicative.
Step by Step Instructions
- Step 1: Wash and skin the squid, separating the head from the body.
- Step 2: Finely chop the squid heads and sauté in olive oil in a cooking pan, stirring in the chopped onion.
- Step 3: When all excess liquid evaporates, remove the pan from the heat and add the rice, parsley, tomato paste, peppers, salt and pepper - stirring constantly.
- Step 4: Allow the rice mixture to drain through a sieve saving the drained stock.
- Step 5: Stuff the squid with the rice mixture and arrange them in a pan. Pour the stock, wine, lemon juice and a bit of water over them.
- Step 6: Cover the pan with aluminium foil and roast in the oven for about 1 hour at 350 degrees F.
- Step 7: Serve in a big platter and garnish with finely chopped parsley.
Ingredient List
- 12 big squid
- 2 large onions - finely chopped
- 300g greek carolina rice
- 150g red sweet peppers - finely chopped
- 2tbsps Tomato paste
- 4tbsps extra virgin, organic olive oil
- 200ml white wine
- the juice of 1 lemon
- a bit of parsley - finely chopped
- salt
- ground black pepper