Poached Lemon Rice Squid
Created by ImPat on February 28, 2019
- Servings: 6
- Prep Time: 20m
- Cook Time: 55m
- Recipe #31544
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
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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.
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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.
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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.
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Step 4: Spoon rice mixture into the squid hoods and close the openings with toothpicks to secure.
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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.
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Step 6: To make salsa, combine tomatoes, basil, capers and garlic in a bowl and mix well and season with pepper.
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Step 7: Cut squid into 1.5cm-thick slices. Spoon salsa onto plates and arrange squid slices on top. Serve immediately.
Nutritional Facts
- 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