Spicy Tomato And Rice-Stuffed Squid

1. 1

   Heat 2 tbsp oil in a medium skillet on medium heat. Cook the onion until soft but not colored. Add the garlic and chili pepper; cook for 1 min.

2. 2

   Add the rice and tomato paste; cook, stirring, for 1 min, or until the paste has coated the rice. Pour in the wine; cook until evaporated. Add the tomatoes and stock; bring to a boil. Reduce the heat to low; simmer gently, stirring occasionally, for 15 mins, or until the stock has been absorbed and the rice is cooked.

3. 3

   Meanwhile, preheat the broiler. Broil the pepper until the skin is charred all over. Place in a plastic bag; seal tightly. Let stand for 10 mins.

4. 4

   Rinse pepper under cold running water and peel off the skin. Pat the flesh dry and finely dice. Stir into the rice along with the parsley. Season with salt and black pepper. Cool.

5. 5

   Preheat the oven to 425u00b0F. Spoon cooled rice mixture into squid bodies; close opening with a toothpick (don't overfill as the squid will shrink during cooking).

6. 6

   Heat a grill pan on high heat. Brush the squid with the remaining oil. Cook the squid until charred all over. Transfer to a baking dish. Bake for 10-15 mins, until the squid are cooked through.

7. 7

   Slice each squid in half diagonally and remove the toothpick. Place a small handful of arugula on each plate. Top with the squid, a wedge of lemon and a drizzle of olive oil.

* Per serving · 4 servings · Values may vary.