Baked Stuffed Squid Recipe

Ingredients

• 5-6 large squids
• 1 small onion
• Some cherry tomatoes or one medium tomato
• 2-3 tbsp of rice
• 1/4 glass of white wine
• salt, pepper, olive oil, fresh parsley

Directions

1. We clean the squid carefully without damaging the body part. Remove the needle, intestines, the mouth part, preserving the squid’s tentacles.
2. We will finely chop the squid legs and onion.
3. In a pan, add olive oil and sauté the onion and squid legs.
4. Add a little salt and pepper.
5. After cooking it for 2-3 minutes, add the cherry tomatoes cut in the middle or quarter. If you use another tomato, remove the skin and seeds and cut them into cubes.
6. Add the washed rice and cook together for another 2 minutes. We quench them with white wine.
7. After the alcohol evaporates, we will add half a glass of water and let the rice and other ingredients cook well.
8. In the end, we taste it with salt, pepper, parsley. Boil the rice properly.
9. We will fill the squid with the help of a small spoon. Don’t stuff squids fully space. In this way, they do not crack during the baking, as the rice continues to swell.
10. We will close them with a toothpick on top and place them in a baking pan. We will sprinkle them with salt, olive oil, and a little white wine. You can also add a little water.
11. Bake for 10-15 minutes until they get a nice golden color in a preheated oven at 200 degrees.
12. If you want, you can cook them in a pan with a lid and little olive oil. Cook them for 4-5 minutes on each side at medium temperature.
13. Serve warm with lemon slices and fresh parsley.

Bon Appetit!