Ingredients
- 100 grams dry basmati rice (1/2 cup)
- 45 grams pine nuts (1/4 cup)
- 2 lemons, rind finely grated
- 2 tablespoons capers, drained and finely chopped
- 15 grams kalamata olives (15 pitted olives and chopped)
- 2 large green shallots, trimmed and finely chopped
- 1/4 cup fresh basil, chopped
- 2 tablespoons parsley (continental parsley, fresh chopped)
- 1 egg, lightly whisked
- Freshly ground black pepper
- 400 grams squid (hoods, cleaned 4 large hoods)
- 250 ml vegetable stock (liquid 1 cup)
- FOR TOMATO & CAPER SALSA
- 400 grams tomatoes, finely diced (4 very ripe tomatoes specified)
- 2 tablespoons fresh basil, chopped
- 1 tablespoon capers, drained and finely chopped
- 1 garlic clove, small clove minced
How to Make
-
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.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.