Spicy Stuffed Squid So Tasty

Sunday, June 5, 2022

Spicy Stuffed Squid

"Squid filled with succulent rice and baked in a highly spiced tomato sauce. It doesn't get an awful lot better than this."

Ingredients :

1 cup water
half cup raw white rice
three squid
1/4 cup raisins
1/four cup pine nuts
2 tablespoons olive oil
1 onion, chopped
3 cloves crushed garlic
salt and pepper to taste
2 tablespoons olive oil
2 (14.Five ounce) cans stewed tomatoes
1 onion, chopped
four cloves crushed garlic
2 teaspoons overwhelmed pink pepper flakes
2 teaspoons dried oregano
three teaspoons anchovy paste
1/2 cup white wine
salt and pepper to flavor

Instructions :

Prep : 45M	Cook : 4M	Ready in : 1H45M

Preheat oven to 350 degrees F (a hundred seventy five levels C). Lightly grease one 7x11 inch baking dish. In a saucepan deliver 1 cup water to a boil. Add rice and stir. Reduce warmness, cowl and simmer for 20 minutes.
Cut the pinnacle and tentacles from the body of the squid. Reserve and chop the tentacles. Remove the quill and peel the coloured pores and skin from the frame. Rinse under cold water and set aside.
In small bowl combine the rice, raisins and pine nuts.
Saute 1 chopped onion and 3 cloves garlic with 2 tablespoons olive oil in a medium skillet. Cook until smooth. Add the chopped squid tentacles, and the rice combination. Stir properly and do away with from the heat. Season to taste with salt and pepper.
In a big skillet saute the onion and four cloves garlic till gentle. Stir inside the pink pepper flakes and oregano. Add the tomatoes with juice, anchovy paste and wine. Stir and cook over medium warmness till barely thickened. Season to taste with salt and pepper.
Stuff the squid with the rice aggregate and seal ends with wooden selections. Place squid inside the prepared baking dish. Pour tomato sauce over all and bake at 350 tiers F (175 ranges C) for 1 hour.

Notes :

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