Main CourseDinner

Stuffed Squid

Name: Stuffed Squid
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 25 min
Yield: 4 porties
Cuisine: mediterranean
Ingredients: 1.000 g squid medium-sized, cleaned, bodies and tentacles separated; 150 g yellow onion finely chopped; 120 g white rice uncooked; 1 el fresh mint chopped; 1 el tomato paste; 120 g canned crushed tomato; 45 ml olive oil; 1 tl salt; 0,5 tl black pepper; 15 ml olive oil; 60 ml water

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.

Een origineel recept van Forkin

Totale tijd: 1 uur 25 min
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 486 kcal

Glutenvrij

Allergeneninformatie: kan vis en weekdieren bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

1.000 gsquid, medium-sized, cleaned, bodies and tentacles separated
60 mlwater

stuffing

150 gyellow onion, finely chopped
120 gwhite rice, uncooked
1 elfresh mint, chopped
1 eltomato paste
120 gcanned crushed tomato
45 mlolive oil
1 tlsalt
0,5 tlblack pepper

baking

15 mlolive oil

Keukengerei

toothpicks · mixing bowl · cutting board · knife · oven · baking dish

De bereidingswijze

Stap voor stap

1
Preheat your oven to 245°C (475°F).
Ongeveer 5 min
2
Finely chop the separated squid tentacles.
Ongeveer 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.
Ongeveer 3 min
4
Mix all the stuffing ingredients thoroughly until well combined.
Ongeveer 2 min
5
Using a small spoon, fill each squid body about two-thirds full with the rice mixture.
Ongeveer 10 min
Tip van de kok: 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.
Ongeveer 4 min
7
Arrange the stuffed squid in a single layer in a baking dish.
Ongeveer 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.
Ongeveer 20 min
10
Reduce the oven temperature to 190°C (375°F).
Tip van de kok: 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.
Ongeveer 30 min
12
Remove the dish from the oven and let it rest for a few minutes before serving.
Ongeveer 5 min
Tip van de kok: Remember to remove the toothpicks before eating.

Per portie

Voedingswaarden

72%Score

Calorieën: 486,1kcal
Eiwit: 43,1g
Koolhydraten: 37,2g
Vet: 17,6g
Vezels: 1,7g
Suiker: 3,3g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

Store leftovers in an airtight container in the refrigerator.

Opwarmen

Reheat gently in a covered dish in an oven preheated to 150°C (300°F) until warmed through.