Poached Lemon Rice Squid

Prep Time
Cook Time
1h 15m
Ready In

"From one of our national supermarkets and their instore recipe cards for the taking. NOTE full name of the recipe is Poached Lemon Rice Squid With Tomato & Caper Salsa."

Original recipe yields 6 servings


  • Serving Size: 1 (328.6 g)
  • Calories 259.5
  • Total Fat - 12.2 g
  • Saturated Fat - 2.8 g
  • Cholesterol - 309.5 mg
  • Sodium - 498.9 mg
  • Total Carbohydrate - 18.7 g
  • Dietary Fiber - 3.5 g
  • Sugars - 4.6 g
  • Protein - 21.6 g
  • Calcium - 86.8 mg
  • Iron - 2.8 mg
  • Vitamin C - 52.9 mg
  • Thiamin - 0.2 mg

Step 1

Cook rice in a large saucepan of salted boiling water for 10 minutes and then drain and rinse under cold water and then drain well.

Step 2

Meanwhile, place pine nuts in a frying pan and cook, tossing, over medium heat for 3 minutes or until golden and then et aside to cool for 15 minutes.

Step 3

Combine rice, pine nuts, lemon rind, capers, olives, green shallots, basil, parsley and egg in a medium bowl and mix well and season with pepper.

Step 4

Spoon rice mixture into the squid hoods and close the openings with toothpicks to secure.

Step 5

Bring stock to the boil in a large saucepan and add the stuffed squid and reduce the heat to low and cook, covered, for 45 minutes or until squid is tender.

Step 6

To make salsa, combine tomatoes, basil, capers and garlic in a bowl and mix well and season with pepper.

Step 7

Cut squid into 1.5cm-thick slices. Spoon salsa onto plates and arrange squid slices on top. Serve immediately.

Tips & Variations

No special items needed.