Ingredients
Equipment
Method
Preparation Steps
- Begin by thoroughly cleaning the small squid under cold running water.
- Remove any innards and carefully pull out the beaks from the bodies.
- Set the cleaned squid aside on a paper towel to drain excess water.
- In a medium pot, bring 2 cups of water to a rolling boil, then stir in 1 cup of rice.
- Cook the rice until it's slightly underdone, about 12 minutes, then drain it.
- Transfer the rice back to the pot and allow it to cool for 10 minutes.
- In a large mixing bowl, combine the cooled rice with your choice of fresh herbs and drizzle olive oil.
- Season generously with salt and pepper, stirring well until mixed uniformly.
- Carefully fill each squid with the rice and herb mixture, leaving about half an inch at the top.
- Set the stuffed squids aside on a plate.
- Pour about 1 cup of tomato sauce into a baking dish.
- Preheat your oven to 350°F (175°C).
- Place the stuffed squid on top of the tomato sauce, pour remaining sauce over them, and drizzle with olive oil.
- Bake for approximately 30-40 minutes, until the squid is tender.
- Remove from the oven and allow to cool for 5 minutes before serving, garnished with lemon wedges.
Nutrition
Notes
Experiment with fillings such as spinach or minced meat for a unique version.