Recipe by Lola
"Squid stuffed with succulent rice and baked in a spicy tomato sauce. It doesn't get much better than this."
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uncooked white rice
salt and pepper to taste
2 (14.5 ounce) cans
crushed red pepper flakes
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.
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.
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.
Very good. You have to use thicker squid. One was thick and held well. The other was thin and broke during cooking. Fun recipe.
Great dish. I am a squid lover so am biased. The surprising result from cooking in the oven in this style is that the squid is amazingly tender. All who try it are amazed it is squid because of the tenderness. I bought the squid frozen from the grocery freezer and thaw as needed. The thicker the squid - the better for this recipe. Get some italian bread -- the spicy tomato sauce deserves to be dipped!
Excellent! I followed the recipe, but I think next time I'll make a thicker sauce rather than the marinara type as listed. Just a personal preference!
I made this for Christmas eve as we had an ethnic theme. This covered the category for portuguese and italian main dish. Next time I will find larger squid as the smaller ones were time consuming and difficult to stuff. My family was hesitant to try them but there were hardly any left. I loved the combination of ingrediants and would make again. Give it a try!
this tastest wonderful
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Stuffed Squid
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 426
** Calories from Fat: 172
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