There is something truly magical about the Stuffed Squid with Rice and Vegetables in Tomato Sauce Recipe that captures the essence of Mediterranean comfort food. Tender squid tubes filled with a flavorful mixture of rice, fresh vegetables, and aromatic herbs simmered gently in a rich tomato sauce create a dish that is both wholesome and indulgent. This recipe balances vibrant colors, exciting textures, and wholesome ingredients that will make your taste buds sing and your kitchen smell like a dream. Whether you’re cooking for a cozy family dinner or impressing friends, this recipe never fails to deliver heartwarming satisfaction.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward making this delightful Stuffed Squid with Rice and Vegetables in Tomato Sauce Recipe truly shine. Each component works harmoniously to give the dish texture, flavor, and that irresistible aroma that beckons from the stove.
- 600 grams squid: Fresh and tender, the squid forms the perfect vessel for the stuffing and adds a delicate seafood flavor.
- Olive oil: Essential for sautéing and adding a silky richness to the dish.
- Red onion (80 grams, minced): Adds sweetness and depth both in the stuffing and the sauce.
- Green onion (20 grams, finely chopped): Brings a mild sharpness balancing the other vegetables.
- Long sweet green pepper (30 grams, finely chopped): Offers a hint of natural sweetness and vibrant color.
- Garlic cloves (2 large, minced): Infuses the stuffing with a punch of aromatic warmth.
- Zucchini (50 grams, grated): Adds moisture and gentle earthiness without overpowering the dish.
- Carrot (60 grams, grated): Contributes subtle sweetness and color for a pretty contrast.
- Celery stick (30 grams, finely chopped): Brings a slight crunch and classic savory flavor.
- Round short-grain white rice (⅓ cup, 75 grams): The star of the stuffing, the rice soaks up juices and stays tender.
- Tomato (120 grams, finely diced): Provides freshness and acidity to balance the richness.
- Tomato passata (1 cup, 250 grams): The base of the sauce, smooth and vibrant.
- Sweet red pepper (1 teaspoon): Adds subtle smoky notes enhancing the tomato sauce.
- Dried bay leaf (1): Imparts a gentle earthy aroma that lifts the whole dish.
- Salt and pepper: For seasoning to taste, balancing all the flavors perfectly.
- Toothpicks: To secure the stuffed squid and keep all the delicious filling inside.
How to Make Stuffed Squid with Rice and Vegetables in Tomato Sauce Recipe
Step 1: Preparing the Squid
Start by carefully cleaning the squid, separating the head from the body. Chop the legs finely and keep them aside for the stuffing, while rinsing out the squid tubes well to ensure there’s no residue inside. Removing the outer skin will give a nicer texture to the squid once cooked. This prep work lays a clean, tender foundation for your delicious filling.
Step 2: Cooking the Stuffing
Heat some olive oil in a non-stick pan over high heat and cook the chopped squid legs for a couple of minutes to bring out their natural flavor. Lower the heat and add the red and green onions, sweet pepper, and garlic, cooking until slightly softened. Next, stir in the grated zucchini and carrot, giving the stuffing beautiful color and moisture. Finish by adding celery, rice, diced tomato, and a cup of water. Simmer over low heat until the rice absorbs all liquid, seasoning with salt and pepper to taste. Allow this delicious mixture to cool slightly before stuffing the squid.
Step 3: Stuffing the Squid
Gently fill each squid tube with the cooled stuffing, leaving about a 2 cm opening at the top to avoid bursting during cooking. Use toothpicks to seal this opening securely. If you have leftover stuffing, don’t worry — it makes a fantastic side that complements the squid beautifully and ensures nothing goes to waste.
Step 4: Preparing the Tomato Sauce and Cooking the Squid
In a medium pot, warm olive oil and gently cook the minced red onion until translucent but not browned. Add the stuffed squid and sear them for a few minutes on all sides for wonderful flavor. Pour in the tomato passata, two cups of water, sweet red pepper, and bay leaf. Lightly season with salt and pepper, cover, and simmer gently on medium-low heat for about 50 minutes to an hour. This slow stew allows the squid to tenderize and soak in the rich sauce, thickening to perfection. Let the squid rest in the pot for 20 minutes before slicing and serving.
How to Serve Stuffed Squid with Rice and Vegetables in Tomato Sauce Recipe
Garnishes
A sprinkle of freshly chopped parsley or a few red pepper flakes adds a burst of color and a subtle kick that brightens this hearty dish. A drizzle of good quality olive oil over the top brings everything together with a silky finish.
Side Dishes
Serve your Stuffed Squid with Rice and Vegetables in Tomato Sauce Recipe alongside rustic crusty bread to mop up the luscious sauce or a light green salad dressed with lemon to cut through the richness. Roasted vegetables or a simple couscous salad also make excellent companions to keep the meal balanced and exciting.
Creative Ways to Present
If you want to impress guests, slice the stuffed squid into rounds revealing the colorful rice and vegetables inside and arrange them neatly on a white platter with sauce spooned artistically around. Alternatively, serve whole for a rustic, authentic look, or stuff smaller squid tubes for bite-sized party appetizers.
Make Ahead and Storage
Storing Leftovers
Leftover stuffed squid keeps well in an airtight container in the refrigerator for up to 2 days. The flavors deepen overnight, making it even tastier the next day if you can resist eating it all at once!
Freezing
You can freeze the stuffed squid before cooking by wrapping them tightly in plastic wrap and placing in a freezer-safe container. They will keep well for up to one month. Freeze the sauce separately for best texture upon reheating.
Reheating
To reheat, gently warm the stuffed squid in a pot with the tomato sauce over low heat until heated through to avoid drying out the squid. Alternatively, use a microwave with short intervals, covering the dish to retain moisture.
FAQs
Can I use a different type of rice for the stuffing?
While short-grain white rice is best for this recipe because it absorbs moisture without losing its texture, you can experiment with other types such as arborio or medium-grain rice. Just keep in mind cooking times may vary.
Is it necessary to remove the squid skin?
Removing the squid’s outer skin is recommended for a more tender final dish and to avoid any toughness or unpleasant texture, though some prefer to leave it on for a chewier bite.
Can I prepare the stuffing in advance?
Yes, the stuffing can be made up to one day ahead. Store it covered in the refrigerator and stuff the squid just before cooking to keep the freshest flavor and texture.
What can I substitute for tomato passata?
If you don’t have tomato passata on hand, you can use crushed tomatoes or a smooth canned tomato puree as a substitute, adjusting cooking times to get the desired thickness.
How do I know when the squid is fully cooked?
The squid is tender and perfectly cooked once it is no longer rubbery and the rice inside is soft and fully cooked, which typically takes about an hour of gentle simmering in the sauce.
Final Thoughts
Trust me, once you try this Stuffed Squid with Rice and Vegetables in Tomato Sauce Recipe, it will quickly become one of your cherished go-to dishes for special dinners or whenever you crave something comforting yet sophisticated. The flavors and textures combined create a meal that feels like a warm hug from the sea. So go ahead, dive in, and enjoy every delicious bite!
PrintStuffed Squid with Rice and Vegetables in Tomato Sauce Recipe
This delightful Stuffed Squid recipe features tender squid bodies filled with a flavorful mixture of rice, vegetables, and squid legs, simmered in a rich tomato sauce. Perfect as a comforting and nutritious main dish, it combines the subtle sweetness of squid with aromatic vegetables and a spiced tomato-based sauce for a satisfying Mediterranean-inspired meal.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
Squid:
- 600 grams Squid (1 large or 2 smaller ones)
- Olive oil (for cooking)
- Toothpicks (to secure stuffed squid)
For The Stuffing:
- ½ medium-sized (80 grams) red onion, minced
- ½ small (20 grams) green onion, finely chopped
- ½ (30 grams) long sweet green pepper, finely chopped
- 2 large garlic cloves, minced
- ½ small (50 grams) zucchini, grated (not too fine)
- ½ small (60 grams) carrot, grated (not too fine)
- ½ small (30 grams) stick of celery, finely chopped
- ⅓ cup (75 grams) round short-grain white rice
- ½ large (120 grams) tomato, finely diced
For The Sauce:
- ½ medium-sized (80 grams) red onion, minced
- 1 cup (250 grams) tomato passata
- 1 teaspoon sweet red pepper
- 1 dried bay leaf
- Water (3 cups total: 1 cup for stuffing, 2 cups for sauce)
- Salt and pepper to taste
- Olive oil (for cooking)
Instructions
- Prepare the Squid: Clean the squid by separating the head from the body at the base of the legs. Discard the head but keep the legs and finely chop them, setting aside in a bowl. Remove all the innards and rinse the squid bodies thoroughly. Remove the outer skin if present and drain in a strainer.
- Make the Stuffing: Heat a generous splash of olive oil in a non-stick frying pan over high heat. Add the chopped squid legs and reduce heat to medium. Cook for 2-3 minutes. Add the minced red and green onions, sweet green pepper, and garlic. Continue cooking until slightly softened. Add grated zucchini and carrot and cook until softened. Add the chopped celery, rice, diced tomato, and 1 cup of water. Season with salt and pepper. Lower the heat, cover, and simmer until rice absorbs all the water. Remove the pan from the heat and let the stuffing cool slightly.
- Stuff the Squid: Using a spoon, carefully fill each squid body with the stuffing mixture, leaving about 2 cm (1 inch) of space at the top to avoid overfilling. Secure the open end with one or two toothpicks. If there’s leftover stuffing, set it aside to serve as a side dish.
- Prepare the Sauce and Cook Squid: In a medium cooking pot, heat a splash of olive oil over high heat. Add the minced red onion and reduce heat to medium-low, cooking gently until softened without browning. Add the stuffed squid and cook for 2-3 minutes, turning occasionally for even cooking.
- Simmer the Dish: Pour in the tomato passata, 2 cups of water, sweet red pepper, and bay leaf. Season lightly with salt and pepper. Cover the pot and simmer on medium to medium-low heat for 50 minutes to 1 hour until the sauce thickens and flavors meld.
- Rest and Serve: Remove the pot from heat and let the stuffed squid rest in the sauce for at least 20 minutes. Serve sliced, optionally garnished with hot red pepper flakes for added heat.
Notes
- Do not overfill the squid as it may burst during cooking; leave space at the top to allow for expansion.
- Leftover rice stuffing can be served as a delicious side dish alongside the stuffed squid.
- Using fresh and finely chopped vegetables enhances the flavor and texture inside the squid.
- Resting the squid in the sauce after cooking allows flavors to deepen and squid to become tender.
- Adjust cooking times slightly if using smaller or larger squid to prevent overcooking.
