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
Method
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.