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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

Stuffed squid

  • Preparation
  • Cooking
  • 6
A delicious and easy recipe that takes us on a trip to the fascinating Cyclades Islands.
Product Qty
«Karolina» medium grain white rice from Macedonia "Agrifarm Premium Products" 500g
Limited edition «GReat» by Yoleni's White Wine 750ml
Natural unprocessed salt from Mesologgi "Floros" 800g
  Products of Greece