Slow-Baked Stuffed Squid
Slow-Baked Stuffed Squid
This recipe draws inspiration from the vibrant flavours of the Mediterranean, offering a fulfi lling and nourishing meal. Squid is a versatile ingredient that can be prepared in two distinct ways to achieve a tender result. Cooking it quickly over high heat ensures it remains soft and delicate, while a slowcooking method also produces the […]
Servings
4
Prep time
Cook time
Recipe
Dairy Free, Gluten Free
Ingredients
- 250g brown rice
- ¼ cup blanched almonds, chopped
- 1 tbsp olive oil
- Zest 1 lemon
- 1 brown onion, diced
- Pinch salt & pepper
- 2 sticks celery, diced
- 2 squid tubes
- 3 carrots, diced
- Chopped parsley & lemon wedges, to garnish
- 2 cloves garlic, crushed
- 1 cup dry white wine
- 660g cherry tomato passata
- ½ cup chopped parsley
- 80g sun-dried tomatoes chopped
- 1 tomato, chopped
- ¼ cup pine nuts
Method
- Preheat oven to 160°C.
- Cook rice according to packet instructions but only for 10 mins so grains have just begun to absorb water.
- In a heavy-based baking dish with a lid, heat olive oil over a medium heat. Add onion, celery, carrots and garlic. Sauté for 8-10 mins until softened.
- Pour in wine and allow it to cook off for 3 mins. Add passata, stir through and bring to a gentle simmer. Cook for a further 5 mins, then add ¼ cup of parsley, mix well and set aside.
- Combine partially cooked rice in a bowl with chopped tomatoes, currants, pine nuts, almonds, lemon zest, salt, pepper and remaining parsley. Stir until thoroughly combined.
- Rinse squid tubes under cold water and pat them dry with paper towel.
- Use a toothpick to secure narrow end of each squid tube to prevent filling from escaping. Spoon rice mixture into cavity of each tube, then secure top with additional toothpicks.
- Gently press stuffed squid tubes into passata mixture in baking dish and spoon any remaining rice over sauce.
- Cover baking dish with its lid and cook in oven for 2 hrs.
- Once cooked, spoon sauce onto warm plates. Slice squid into rounds and arrange them on top of sauce. Serve garnished with chopped parsley and lemon wedges.
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