Hey everyone, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, calamari stuffed with rice. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Place the stuffed squid on a medium-large pan and repeat for the others. Add the remaining stuffing from the pan to the tray and season with salt and pepper. Pour in the rest of the tomato sauce, Passata, white wine and hot water so the squids are almost covered.
Calamari stuffed with rice is one of the most well liked of current trending foods on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Calamari stuffed with rice is something that I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can cook calamari stuffed with rice using 13 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Calamari stuffed with rice:
- Prepare 12 cleaned medium-sized calamari (squid)
- Prepare 1 dry onion
- Make ready 1 spring onion
- Take 2 cloves garlic
- Make ready 12 tsp medium-grain white rice
- Prepare 100 ml white wine
- Take 1 tbsp tabasco
- Take 1 tbsp parsley
- Prepare 1 tbsp dill
- Get 1/2 l vegetable stock
- Take 2 tbsp tomato paste or one can (400 ml) tomato sauce
- Get olive oil
- Make ready salt, pepper
Stuffed squid with rice and parsley is another simple way of cooking squid, a traditional Greek way which I am sure will be a favorite one for all of you who loves seafood. In this recipe sweet and tender small squids are stuffed with a mixture of rice and chopped tentacles of the squid. Parsley and lemon juice gives freshness and flavor and. Squid, calamari in Greek, stuffed with rice, pine nuts, and raisins is another delicious classic, from the cuisine of the Anatolian Greeks.
Instructions to make Calamari stuffed with rice:
- Wash the calamari, separate the tentacles and leave the body whole. Remove the fins. Finely chop the onions, the fins, the parsley and the dill and mash the garlic.
- Sauté the onions and the fins in 5 tbsp of oil. Add the rice and sauté for 1 minute, stirring. Add half of the wine, half of the parsley, dill, tabasco and garlic. Pour in 100 ml of the stock and a little salt, boil for 1-2 minutes and turn off the heat. Distribute the stuffing in the calamari (one full tsp each) and secure them with a toothpick.
- Heat 4 tbsp of oil in a wide pot, place the calamari and the tentacles in it and sauté for 1 minute, stirring. Add the rest of the wine, 200 ml of hot stock, the rest of the garlic, parsley, dill and tabasco. Add a little salt and pepper, cover the pot and boil for about 40 minutes over low heat, adding the rest of the stock.
- If you like you can make them in a red sauce, so, add the tomato paste or the tomato sauce.
The same filling is used to stuff grape leaves, cabbage leaves, tomatoes, and peppers. Stuffed squid can be made with large or small squid, fresh or frozen. The stuffing is a delicious mixture of rice, garlic, tomato paste, parsley, and onion. Cut the head and tentacles from the body of the squid. Remove the quill and peel the colored skin from the body.
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