Created by ImPat on February 28, 2019
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.