← Nouns Cooking · Greek

Ingredients

• 4 medium squid (about 800 g), cleaned, tentacles kept
• 80 ml Olive oil
• 1 Onion, finely chopped
• 3 Spring onion, sliced
• 2 cloves Garlic, chopped
• 100 g short-grain rice
• 1 Tomato, finely diced
• 2 tbsp Pine nuts (optional)
• 2 tbsp currants or raisins (optional)
• 2 tbsp Dill, chopped
• 2 tbsp Parsley, chopped
• 1 tbsp Mint, chopped
• 250 g Passata
• 100 ml dry white wine
• 150 ml Water
• 1 Bay leaves
• Salt
• Black pepper

Method

1. Heat the oven to 180°C (160°C fan, 350°F). Rinse the squid tubes inside and out and pat dry. Finely chop the tentacles.
2. Heat half the oil in a pan over medium heat and cook the onion, spring onions and chopped tentacles for 6–8 min until soft. Add the garlic for 30 seconds.
3. Stir in the rice, tomato, pine nuts and currants with 100 ml water and cook for 5 min until the rice has absorbed the liquid but is still firm. Off the heat, stir in the herbs and season.
4. Spoon the filling into the squid tubes, filling them only two-thirds full because the rice swells. Close each opening with a toothpick.
5. Lay the squid in a snug baking dish. Mix the passata, wine, water, bay leaf and remaining oil with a little salt and pour around them.
6. Cover with foil and bake for 40 min, then uncover, turn the squid and bake for 15–20 min more until they are tender when pierced and the sauce has thickened.
7. Rest for 10 min, remove the toothpicks and slice into thick rounds. Serve with the sauce spooned over.

Tips

• Contains seafood; the optional pine nuts are a tree nut.
• Overfilled squid split in the oven: leave room for the rice to grow.

Sources

Written in our own words after cross-checking these recipes:

Real Greek Recipes Diane Kochilas