Stuffed Squid

[pisces_australis]

Stuffed squid



Select squid tubes about 4/5 inches in length.

Clean as usual wash and sprinkle a little salt.



Prepare the stuffing as follows

For a dozen or more Squid tubes tube size may vary the qantity .

Half cup boiled rice with salt

2 tbls pine nuts

2 tbls currants – boiled for about 10mins and drained

2tbls chopped parsley

Dry bread crumbs

salt and pepper

simmer one cup of chopped onions in half cup oil til golden brown

add the rice, currants, pine nuts and parsley – cook all together for a few mins

Pour in dish and cool slightly. Stuff each squid tube with a small amount, using a tsp

Close the opening with tooth picks

Line up the squids in a baking pan or pyrex dish and pour over the following sauce.



Mix in a bowl 4-5 tbls oil, 4-5 tbls tomato sauce , 1 small glass white wine,

Salt and pepper to taste, and 3-4 tbls water



After pouring the sauce onto the squid, spread on them the parsley and the dried breadcrumbs, about 2-3 tbls of each

Bake in a moderate oven for about 1 hour



After cooking this I,d add more pine nuts, you can also roast these a little, and add more currants.

The dish is better served cold with a nice salad, great for summer and also cuts better when firm.

When serving pour over some of the sauce from cooking.

Don’t cover the squid with sauce the squid should be mostly exposed so as to crunch up the parsly and bread crumbs on top.

squid should at least be 75% out of the sauce .

Cheers ian.