Stuffed baked squid




  • 6 medium sized squids
  • 200g long grain rice (Eurico)
  • 1 large onion peeled and finely chopped
  • Fresh basil, mint and parsley
  • 2 tbsp. capers
  • 2 tbsp. chopped black olives
  • 3 large ripe tomatoes, deseeded and chopped
  • 2 garlic cloves
  • 1 x 400g tin tomato passata
  • Small glass white wine
  • Extra virgin olive oil for cooking
  • Salt and pepper

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Clean the squids, remove and chop the tentacles. Fry the onions and garlic in olive oil together with the chopped tentacles. Stir in half of the chopped tomatoes, capers and olives and continue to cook for a couple of minutes. Pour in half of the wine. Add the rice and half of the passata and cook for 5 minutes then remove off the heat. Stuff the calamari with spoonful of the rice and secure with cocktail sticks. Place on a baking tray and cover with any remaining rice. Pour over the remaining passata and wine, cover with enough hot water and bake for approximately 20 minutes.

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