Stuffed 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.
