Greek Stuffed Squid with Parsley and White Wine
Flavored with white wine and parsley this magnificent dish offers an authentic taste of Greece. Filling and hearty, this Mediterranean seafood meal will transport your imagination to the Greek shores.
- Prep Time: 20 mins
- Cook Time: 1 hour 30 mins
- Total Time: 1 hour 50 mins
- Yield: 6 1x
- Category: Seafood
- Cuisine: Greek
Ingredients
- 3 lbs (1.3 kg) medium sized squid tubes
- 1/4 cup (60ml) olive oil
- 1 bunch green onions (spring onions)
- 4 1/4 oz (125g) risotto rice
- 2 tablespoons chopped parsley
- 1/4 cup (60ml) white wine
- Salt and black pepper, to taste
For the Sauce:
- 1 finely chopped yellow onion
- Juice from half a lemon
- Pinch of white sugar
- Salt and black pepper, to taste
- 2 finely chopped garlic cloves
- 1 tablespoon tomato paste diluted in 2 tablespoons water
- 14 oz (400g) can chopped tomatoes
- 1/4 cup (60ml) olive oil
- 1/4 cup (60ml) white wine
Instructions
Make the Sauce:
Sauté the yellow onion in olive oil for 3 minutes. Stir in the garlic and sauté for another minute. Add the white wine and let it evaporate.
Next add the tomato paste, lemon juice, chopped tomatoes, salt, pepper and white sugar. Simmer for 20 minutes.
Prepare the Squid:
While the sauce simmers, clean the squid, emptying out the body completely and discarding the contents (if not already done).
Rub salt all over the outside and scrub, to remove the outer membrane completely. Rinse the cleaned squid in water. Chop the tentacles.
Sauté the Squid:
Chop the green onions. Sauté them in the olive oil for 2 minutes. Add the tentacles and cook until all the juices evaporate.
Now stir in the parsley, rice, salt and pepper and cook for a minute. Pour in the wine and stir until evaporated.
Add 1/3 cup (80ml) of the sauce you have made to this mixture. Cook for 5 minutes.
Stuff and Bake the Squid:
Stuff the squid with the rice mixture and secure each tube using a couple toothpicks.
Arrange the stuffed squid in a dish and spread the sauce over them.
Cover with a lid or with aluminum foil and bake at 320°F (160°C) for an hour or until tender. Serve hot.
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