Stuffed Squid - Florenca Reçi's Signature Recipe

Dive into the flavors of the Mediterranean with this delightful stuffed squid recipe by Florenca Reçi. Known for her creative take on traditional Albanian dishes, Florenca offers a unique twist on this seafood classic. Perfect for a sophisticated dinner or a special occasion, this dish brings the freshness of the sea to your table.

Ingredients

🦑 4 medium-sized squid, cleaned
🍚 1 cup Arborio rice, Riso Gallo Arborio Rice
🍅 1 cup diced tomatoes, Mutti Polpa Finely Chopped Tomatoes
🧄 3 cloves garlic, minced
🧅 1 medium onion, finely chopped
🌿 1 tablespoon fresh parsley, chopped
🌿 1 tablespoon fresh dill, chopped
🧈 2 tablespoons olive oil, Filippo Berio Extra Virgin Olive Oil
🍋 1 tablespoon lemon juice
🍷 1/4 cup white wine, Santa Margherita Pinot Grigio
🧂 Salt
🧂 Pepper

Instructions

1- Prep the Squid:

• Rinse the cleaned squid under cold water and pat dry with paper towels.
• Set aside.

2- Prepare the Stuffing:

• In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent.
• Stir in the Arborio rice, letting it lightly toast for about 2 minutes.
• Add the diced tomatoes and white wine. Cook, stirring occasionally, until the liquid is mainly absorbed.
• Stir in the parsley, dill, salt, and pepper. Remove from heat and allow the mixture to cool slightly.

3- Stuff the Squid:

• Carefully spoon the rice mixture into the squid cavities, ensuring not to overfill them.
• Securely close the opening of the squid with toothpicks.

4- Cook the Squid:

• In a large skillet, heat the remaining tablespoon of olive oil over medium heat.
• Gently place the stuffed squid in the skillet, cooking each side for about 4-5 minutes, until they are lightly browned.

5- Finish and Serve:

• Add the lemon juice and a touch more white wine if desired to deglaze the pan, scraping up any browned bits.
• Serve immediately, garnished with extra parsley and lemon wedges on the side.

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 4
Calories: 350 per serving
Proteins: 20g
Fats: 12g
Carbohydrates: 40g
Equipment: Medium saucepan, Cuisinart Chef's Classic Stainless; Large skillet, Tefal Nonstick Skillet; Spatula, OXO Good Grips Silicone Spatula; Toothpicks

Cooking Tips

• Ensure the squid is not overstuffed to prevent the filling from spilling out during cooking.
• If preferred, the filling can be made ahead of time for more intense flavor melding.

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Mediterranean Stuffed Squid

Posted by Waivio guest: @waivio_hivecooking