You know sometimes they say that women when they are pregnant they want to eat the most obscure things on the most obscure times. Well, I don’t know if that is true or not but I have to say I felt the same couple of weeks ago.
For quite some time I wanted to cook stuffed squid and eat it the same way as I was eating it in Greece when I was leaving there. One Saturday, I simply went to the local market in Angel and did it.
I have to say it was quite difficult preparation for a first timer like me but the result was worth it. They are some different ways to do it and for this case I chose to grill the squid while you can do the same recipe but boiling it. I am guessing in that situation it will be with more thick sauce.
Now that I am thinking about it the whole process reminds me the Stuffed peppers and tomatoes (gemista) recipe… hmm
STUFFED SQUID WITH RICE AND TOMATO
INGREDIENTS
- 1 kilo of Squids
- 3 spoons of Olive Oil
- 200-250gr of Feta Cheese
- 1 can of tomato juice
- 1 tea spoon of capers
- 1 clove of garlic
- 500gr of rice
- 1 red onion finely chopped
- a small bunch of parsley
- Salt and Pepper
In a big deep pan, add a bit of olive oil and throw in the garlic and onions. In medium heat stir them really well and then add the rice and tomato juice. Stir properly and add water until the rice is done. Lower the heat and throw in the parsley, capers but also the trimmed feta cheese. Remove from the heat so the feta cheese does not melt.
Make sure you have cleaned the squid properly removing the inside bone. Take a small spoon and add the rice on the belly of the squid making sure you dont over do it. Close the squid with a toothpick and place them on a deep baking pan. When you finish with all the squids add the remaining of the stuffing on the pan and close the pan with a baking foil from the top.
Bake them for 20 mins in 180-200 degrees and then remove the aluminium foil and baking them for 15 more minutes.
Enjoy!
