Reviewed: Aug. 4, 2009

You defiantly need large squid because the little ones fall apart. It is very GOOD.

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Reviewer:

Lee

Cooking Level: Intermediate

Home Town: Fredericksburg, Virginia, USA

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Reviewed: Sep. 20, 2008

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 it to pasta dishes. My wife said we should make this for company. Could be a tough sell over the phone. "I bought too much squid. How about coming over..." Don't cut the cooking time short or the squid will be tough.

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Reviewer:

JimH

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Reviewed: Jan. 17, 2007

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. A good concept that needs a lot of tweaking - which I dare not try for fear of wasted ingredients.

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Reviewer:

Sue

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Reviewed: Jun. 28, 2006

Very good. You have to use thicker squid. One was thick and held well. The other was thin and broke during cooking. Fun recipe.

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Reviewer:

Tanya

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Reviewed: May 25, 2006

I also added dried cranberries with raisins to the rice. Made it for my girlfriend and she loved it. Great and pretty simple recipe!

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Reviewer:

Seamonsta

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Reviewed: Mar. 5, 2005

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 overwhelmed by the ingredient list, it was very easy to make.

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