Stuffed Squid with Rice

Ingredients

• 8 squids (about 8–10 cm long, with tentacles)
• 1 onion
• 2 Spring Onions
• a few stems of fresh dill
• 6 tbsp Olive oil
• 150 g short-grain rice
• salt, freshly ground pepper
• 125 ml white wine
• 3 tbsp Lemon juice
• 2 onions
• parsley
• 250 g feta cheese
• 100 g tomato paste
• salt, freshly ground pepper
• paprika powder
• 250 ml dry white wine

Instructions

1. 1.

   Wash the squids under running cold water. Hold the body firmly and pull out the tentacles, cut above the eyes, and remove the cartilage between the tentacles. Cut the tentacles into small pieces for the filling.

2. 2.

   Peel and finely chop the onion. Wash and finely chop the spring onions. Wash the dill, pluck the tips from the stems and finely chop it. In a pot heat 2 tbsp olive oil, let the onions become translucent, add the tentacles and sauté. Add the rice, stir briefly, pour in a little water so that the rice is just covered. Add the dill, season with salt, pepper and nutmeg, and simmer uncovered for about 5 to 6 minutes until the liquid has evaporated.

3. 3.

   Spoon the filling into the squid tubes, but do not overfill as the rice will expand further during cooking. Secure the squid tubes with toothpicks so the filling does not leak out. Place the stuffed squids in a shallow pot, pour in the wine and just enough water to cover them, bring to a boil, then simmer covered on low heat for about 30 to 40 minutes. Larger squids need more time; smaller ones are ready when they feel tender to the touch with a sharp knife.

4. 4.

   Preheat the oven to 200 °C. Remove the squids from the pot and place them in an ovenproof dish, drizzle with the remaining oil and lemon juice, and bake for about 10 to 15 minutes until golden yellow. Fresh crispy white bread pairs well.

5. 5.

   For the cheese‑filled variant: Prepare the squids as described in Step 1. Peel and finely dice the onions. Wash the parsley, pluck the leaves from the stems and finely chop it. Crumble the feta with a fork.

6. 6.

   In a bowl mix the chopped tentacles with onions, parsley, feta and tomato paste. Season with salt, pepper and paprika powder. Preheat the oven to 180 °C. Spoon the filling into the squid tubes, secure them with toothpicks so nothing leaks out.

7. 7.

   Place the stuffed squids with rice in a baking dish and pour wine over them. If any filling remains, add it as well. Bake for about 45 minutes. Test smaller squids after about 40 minutes with a sharp knife. Let the stuffed squids cool slightly, slice into thick pieces and serve with rice.