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Spicy Stuffed Squid

SUBMITTED BY: Lola  PHOTO BY: MELISKATISH 

"Squid stuffed with succulent rice and baked in a spicy tomato sauce. It doesn't get much better than this."
Spicy Stuffed Squid Recipe
RECIPE RATING:
This recipe has been rated 6 times with an average star rating of 4.3
Read Reviews (6)
PREP TIME  45 Min
COOK TIME  1 Hr
READY IN  1 Hr 45 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 1 cup water
  • 1/2 cup uncooked white rice
  • 3 squid
  • 1/4 cup raisins
  • 1/4 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
  • 1/2 cup white wine
  • salt and pepper to taste

DIRECTIONS

  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. 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. In small bowl combine the rice, raisins and pine nuts.
  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. 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. 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.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed on mar. 5, 2005 by Winelover813 
This was spectacular! I used already cleaned squid. I didn't have stewed tomatoes so I used... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed on sep. 20, 2008 by JimH 
Followed this recipe except my clean & frozen squid bodies didn't have tentacles to chop. I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed on jun. 28, 2006 by Tanya 
Very good. You have to use thicker squid. One was thick and held well. The other was thin and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed on may 25, 2006 by Seamonsta 
I also added dried cranberries with raisins to the rice. Made it for my girlfriend and she... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed on nov. 28, 2004 by BEACHEMPIRE 
this tastest wonderful MORE
The reviewer gave this recipe 2 stars. This recipe averages a 4.33 star rating.
Reviewed on jan. 17, 2007 by Sue 
Cooked rice will only expand and get mushy after baking for an hour. (Perhaps dry bread crumbs... MORE


 
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Nutritional Information
Spicy Stuffed Squid

Servings Per Recipe: 4

Amount Per Serving

Calories: 424

  • Total Fat: 19g
  • Cholesterol: 2mg
  • Sodium: 925mg
  • Total Carbs: 50.5g
  •     Dietary Fiber: 4.7g
  • Protein: 12g

VIEW DETAILED NUTRITION

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