Main CourseDinner

Stuffed Squid

Name: Stuffed Squid
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 25 min
Yield: 4 porcje
Cuisine: mediterranean
Ingredients: 1000 g squid medium-sized, cleaned, bodies and tentacles separated; 150 g yellow onion finely chopped; 120 g white rice uncooked; 1 łyżka fresh mint chopped; 1 łyżka tomato paste; 120 g canned crushed tomato; 45 ml olive oil; 1 łyżeczka salt; 0,5 łyżeczka 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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 1 godz. 25 min
Porcje: 4
Trudność: Średni
Na porcję: 486 kcal

Bezglutenowy

Informacja o alergenach: może zawierać ryby i mięczaki. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

1000 gsquid, medium-sized, cleaned, bodies and tentacles separated
60 mlwater

stuffing

150 gyellow onion, finely chopped
120 gwhite rice, uncooked
1 łyżkafresh mint, chopped
1 łyżkatomato paste
120 gcanned crushed tomato
45 mlolive oil
1 łyżeczkasalt
0,5 łyżeczkablack pepper

baking

15 mlolive oil

Sprzęt

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

Sposób przygotowania

Krok po kroku

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

Na porcję

Wartości odżywcze

72%Ocena

Kalorie: 486,1kcal
Białko: 43,1g
Węglowodany: 37,2g
Tłuszcz: 17,6g
Błonnik: 1,7g
Cukry: 3,3g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

Store leftovers in an airtight container in the refrigerator.

Odgrzewanie

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