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🍽️ Squid stuffed with rice or cheese

703 kcal · 30 min · 4 servings

Ingredients

• 8 squid (approx. 8–10 cm long, with tentacles)
• 1 onion
• 2 spring onions
• a few stalks of fresh dill
• 6 tbsp olive oil
• 150 g short-grain rice
• salt, pepper from the mill
• 125 ml white wine
• 3 tbsp lemon juice
• 2 onions
• parsley
• 250 g feta
• 100 g tomato paste
• salt, pepper from the mill
• paprika powder
• 250 ml dry white wine

Instructions

1. 1. Rinse the squid under cold, running water.
2. 2. Hold the squid body firmly and pull out the tentacles.
3. 3. Separate the tentacles above the eyes.
4. 4. Remove the cartilage between the tentacles.
5. 5. Chop the tentacles finely for the filling.
6. 6. Peel the onion and chop it finely.
7. 7. Wash the spring onions and chop them finely.
8. 8. Wash the dill.
9. 9. Pluck the dill leaves from the stems.
10. 10. Chop the dill leaves finely.
11. 11. Heat 2 tablespoons of olive oil in a pot.
12. 12. Sauté the onions in the oil until translucent.
13. 13. Add the chopped tentacles.
14. 14. Fry the tentacles briefly.
15. 15. Add the rice to the pot.
16. 16. Fry the rice briefly.
17. 17. Pour in enough water to barely cover the rice.
18. 18. Stir in the dill.
19. 19. Season the mixture with salt, pepper, and nutmeg.
20. 20. Simmer the filling in the open pot for approx. 5 to 6 minutes.
21. 21. Wait until the liquid has evaporated.
22. 22. Fill the squid tubes with the filling using a spoon.
23. 23. Do not stuff the tubes too tightly, as the rice will swell.
24. 24. Close the squid pouches with toothpicks.
25. 25. Place the stuffed squid in a shallow pot.
26. 26. Pour in the wine and enough water to cover the squid.
27. 27. Bring the liquid to a boil.
28. 28. Cook the squid covered on low heat for approx. 30 to 40 minutes.
29. 29. Check the cooking time: Smaller squid are done faster.
30. 30. The squid are done when they feel soft.
31. 31. Preheat the oven to 200 °C.
32. 32. Remove the squid from the pot.
33. 33. Place them in a fireproof dish.
34. 34. Drizzle the squid with the remaining oil and lemon juice.
35. 35. Bake the squid in the oven for approx. 10 to 15 minutes.
36. 36. Bake them until golden brown.
37. 37. Peel the onions for the cheese variant.
38. 38. Dice the onions finely.
39. 39. Wash the parsley.
40. 40. Pluck the parsley leaves from the stems.
41. 41. Chop the parsley leaves finely.
42. 42. Mash the cheese with a fork.
43. 43. Mix the chopped tentacles with the onions.
44. 44. Add the parsley.
45. 45. Add the mashed cheese.
46. 46. Add the tomato paste.
47. 47. Season the filling with salt, pepper, and paprika powder.
48. 48. Preheat the oven to 180 °C.
49. 49. Fill the squid pouches with the cheese filling.
50. 50. Close the pouches carefully with toothpicks.
51. 51. Place the stuffed squid in a baking dish.
52. 52. Pour the wine over the squid.
53. 53. Add any remaining filling.
54. 54. Place the dish in the oven for about 45 minutes.
55. 55. Do a doneness test with a sharp knife after about 40 minutes.
56. 56. Let the stuffed squid cool down slightly.
57. 57. Slice the squid into thick slices.
58. 58. Serve the squid with the rice.

Nutrition per serving

• kcal: 703
• Protein: 46 g · Fett/Fat: 32 g · Carbs: 39 g