Recipe By Anonymous
Rating
Published Jul 23rd
Prep 45m Cook 1h Additional - Ready In 1h 45m
Servings 4 servings Calories 425.8

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

Recipe 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

Cooking Directions

  1. 1 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.
  2. 2 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.
  3. 3 In small bowl combine the rice, raisins and pine nuts.
  4. 4 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.
  5. 5 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.
  6. 6 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

  • Calories 425.8
  • Carbohydrate 50.3 g
  • Cholesterol 1.9 mg
  • Fat 19.1 g
  • Fiber 4.6 g
  • Protein 11.9 g
  • Saturated Fat 2.7 g
  • Sodium 924 mg
  • Sugar 15.6 g

Reviews

  1. 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 - Read more ...
  2. 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
  3. 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!
  4. 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 - Read more ...
  5. 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 - Read more ...
  6. 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. - Read more ...
  7. Very good. You have to use thicker squid. One was thick and held well. The other was thin and broke during cooking. Fun recipe.
  8. 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 - Read more ...
  9. this tastest wonderful
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