Stuffed Squid
A classic Mediterranean dish featuring tender squid tubes filled with a savory mixture of rice, herbs, and chopped tentacles. The squid are baked in a light tomato and olive oil sauce until the filling is cooked through and flavorful.
An original recipe by Forkin
- Total time
- 1 hr 25 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 486 kcal
Allergen information: may contain fish and molluscs. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Ingredients
- 1,000 gsquid, medium-sized, cleaned, bodies and tentacles separated
- 60 mlwater
stuffing
- 150 gyellow onion, finely chopped
- 120 gwhite rice, uncooked
- 1 tbspfresh mint, chopped
- 1 tbsptomato paste
- 120 gcanned crushed tomato
- 45 mlolive oil
- 1 tspsalt
- 0.5 tspblack pepper
baking
- 15 mlolive oil
Equipment
toothpicks · mixing bowl · cutting board · knife · oven · baking dish
The method
Step by step
- 1
Preheat your oven to 245°C (475°F).
About 5 min
- 2
Finely chop the separated squid tentacles.
About 5 min
- 3
In a mixing bowl, combine the chopped tentacles, onion, uncooked rice, mint, stuffing olive oil, tomato paste, crushed tomatoes, salt, and pepper.
About 3 min
- 4
Mix all the stuffing ingredients thoroughly until well combined.
About 2 min
- 5
Using a small spoon, fill each squid body about two-thirds full with the rice mixture.
About 10 min
Cook’s note: Do not overfill the squid, as the rice needs room to expand while it cooks.
- 6
Secure the opening of each squid with a toothpick to keep the stuffing inside.
About 4 min
- 7
Arrange the stuffed squid in a single layer in a baking dish.
About 1 min
- 8
Pour any leftover stuffing mixture around the squid, then drizzle with the baking olive oil and water.
- 9
Bake in the preheated oven for 20 minutes.
About 20 min
- 10
Reduce the oven temperature to 190°C (375°F).
Cook’s note: Try not to open the oven door to keep the heat consistent.
- 11
Continue baking for another 30 minutes, or until the squid is tender and the rice is fully cooked.
About 30 min
- 12
Remove the dish from the oven and let it rest for a few minutes before serving.
About 5 min
Cook’s note: Remember to remove the toothpicks before eating.
Per serving
Nutrition
- Calories
- 486.1kcal
- Protein
- 43.1g
- Carbs
- 37.2g
- Fat
- 17.6g
- Fibre
- 1.7g
- Sugar
- 3.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftovers in an airtight container in the refrigerator.
Reheat gently in a covered dish in an oven preheated to 150°C (300°F) until warmed through.