Mediterranean Stuffed Squid

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