Stuffed Squid

Name: Stuffed Squid
Yield: Serves 4–6
Cuisine: Portugal
Ingredients: 8 oz / 230 g cooked rice; 3–4 tbsp dry white wine; 16–20 squid, about 4 in /10 cm. long; 1 onion, peeled and finely chopped; 3–4 tbsp extra virgin olive oil; 2 ripe tomatoes, peeled, deseeded and chopped; 3 garlic cloves, peeled and crushed; freshly ground black pepper; salt; 2 tbsp finely chopped coriander leaves or parsley; 2 tbsp finely chopped coriander leaves or parsley

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

16–20 squid, about 4 in /10 cm. long
3–4 tbsp

Europe
Portugal
Fish course
Pescatarian
Gluten-free

Method

Prepare the squid as described, chopping up the tentacles and wings and leaving the bodies whole, ready to be stuffed. Heat 1 tablespoon olive oil in a frying pan, and cook the onion in the oil for a few minutes, then add the chopped squid tentacles and wing