Preparation time is 15minutes
Cook time is 1hours
Total time is 1hours 15minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
14 Ingredients
Number of servings
4
Spanish rice
- 2 cloves garlic, crushed
- 1 chorizo sausage, finely chopped
- 1 lemon, rind finely grated and juice
- 1 onion, chopped
- 1/2teaspoons smoky paprika
- 1/2 cup arborio rice
- 3tablespoons olive oil (save 2 tbs olive oil )
- 2tablespoons oregano, chopped
- 1 1/2 cup fish stock
- 4 squid tubes
- 1 red capsicum, deseeded and sliced
- 1kilograms tomatoes, roughly chopped
- 1/3 cup continental parsley, chopped
- 2tablespoons black olives, pitted and sliced
Description
Be transported to Spain with this stuffed squid recipe. Stuffed with homemade Spanish rice, the squid is baked with veggies and olives for a tapas-inspired dish.
Method
Step 1 of 3
Preheat oven to 180°C. Heat olive oil in a frying pan over a medium-high heat. Add onion, chorizo and garlic and cook for 5 minutes or until onion has softened. Add rice and paprika and cook for 1 minute. Stir in stock and simmer for 10 minutes to par-cook the rice. Add lemon rind and juice, oregano, salt and pepper. Set aside to cool.
Step 2 of 3
Close the narrow end of each squid tube by threading with a toothpick. Fill each tube with rice mixture and seal the open end with a toothpick. Cut a few slashes across one side of each squid.
Step 3 of 3
Place tomatoes, capsicum and olives into the base of an ovenproof baking dish. Top with squid and drizzle with extra olive oil. Bake for 40 minutes, basting occasionally, or until squid is tender. Sprinkle with parsley and serve with crusty bread. Add salt and pepper, to taste.
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