Spicy Stuffed Squid Recipe

Ingredients

• 1 cup water
• 0.5 cup uncooked white rice
• 3 squid squid
• 0.25 cup raisins
• 0.25 cup pine nuts
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves crushed garlic
• salt and pepper to taste
• 2 tablespoons olive oil
• 2 (14.5 ounce) cans stewed tomatoes
• 1 onion, chopped
• 4 cloves crushed garlic
• 2 teaspoons crushed red pepper flakes
• 2 teaspoons dried oregano
• 3 teaspoons anchovy paste
• 0.5 cup white wine
• salt and pepper to taste

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 7x11-inch baking dish lightly.
2. In a saucepan, bring 1 cup of water to a boil. Add the rice, reduce heat to low, cover, and simmer for about 20 minutes, or until the water is absorbed.
3. Separate the squid's head and tentacles from its body; chop the tentacles and set aside. Remove the quill and peel the skin from the squid body. Rinse under cold water and set aside.
4. In a small bowl, mix together the cooked rice, raisins, and pine nuts.
5. In a medium skillet, sauté 1 chopped onion and 3 minced cloves of garlic with 2 tablespoons of olive oil until softened. Add the chopped squid tentacles and rice mixture. Stir thoroughly, season with salt and pepper, then remove from heat.
6. In a large skillet, sauté 1 chopped onion and 4 minced cloves of garlic with 2 tablespoons of olive oil until softened. Stir in the red pepper flakes and oregano. Add the tomatoes (with juice), anchovy paste, and wine. Stir and cook over medium heat until the sauce thickens slightly. Season with salt and pepper to taste.
7. Carefully stuff each squid with the rice mixture and seal the openings with wooden picks. Place the stuffed squid in the prepared baking dish, then pour the tomato sauce over the top.
8. Bake in the preheated oven for 1 hour, or until the squid is tender and the sauce is bubbly.

Nutrition

• Calories: 426 kcal
• Fat Content: 19 g
• Fiber Content: 5 g
• Sugar Content: 16 g
• Sodium Content: 924 mg
• Protein Content: 12 g
• Cholesterol Content: 2 mg
• Carbohydrate Content: 50 g
• Saturated Fat Content: 3 g
• Unsaturated Fat Content: 0 g