Spicy Tomato And Rice-Stuffed Squid Recipe

Name: Spicy Tomato And Rice-Stuffed Squid
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra virgin olive oil, plus additional, for drizzling; 1 small red onion, finely diced; 1 clove garlic, finely chopped; 1 small red chili pepper, finely chopped; 1/2 cup medium-grain rice, rinsed; 2 tsp tomato paste; 1/4 cup white wine; 1 cup canned diced tomatoes; 1 1/4 cups chicken stock; 1 small red pepper, halved and seeded; 2 tbsp chopped fresh flat-leaf parsley; 8 medium squid, cleaned; None None Arugula and lemon wedges, to serve

Servings: persons

1/4 cup extra virgin olive oil, plus additional, for drizzling
1 small red onion, finely diced
1 clove garlic, finely chopped
1 small red chili pepper, finely chopped
1/2 cup medium-grain rice, rinsed
2 tsp tomato paste
1/4 cup white wine
1 cup canned diced tomatoes
1 1/4 cups chicken stock
1 small red pepper, halved and seeded
2 tbsp chopped fresh flat-leaf parsley
8 medium squid, cleaned
None None Arugula and lemon wedges, to serve

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
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
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
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
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
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
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.

370

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup extra virgin olive oil, plus additional, for drizzling, 1 small red onion, finely diced, 1 clove garlic, finely chopped, 1 small red chili pepper, finely chopped, and more.

Yes, Spicy Tomato And Rice-Stuffed Squid falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Tomato And Rice-Stuffed Squid

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