Oven-baked stuffed squid

Finely chop the dry onion, spring onions and garlic. Cut the squid tentacles into small pieces.

In a pan, heat half the olive oil and sauté the dry onion until softened. Add the spring onions, garlic and tentacles and continue sautéing for 2–3 minutes.

Add the rice and stir for 1 minute to coat it in oil. Deglaze with the white wine and let the alcohol evaporate.

Remove from the heat and add the parsley, dill, lemon zest, the pine nuts if using, salt and pepper. Mix well.

Stuff the squid up to ¾ full, because the rice will expand during baking, and seal them with a toothpick.

Place them in a baking tray, drizzle with the remaining olive oil and lemon juice and add ½ cup of water to the tray.

Cover with foil and bake in a preheated oven at 180°C for 40 minutes.

Remove the foil and continue baking for another 10–15 minutes, until lightly browned and still juicy.

Let them stand for 5 minutes and serve.

Oven-baked stuffed squid

Servings

Preperation

Cooking

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Oven-baked stuffed squid

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