Squid stuffed with rice
Ingredients for Squid stuffed with rice
| Amount | Ingredient |
|---|---|
| 1 pc | Onion |
| 2 tbsp | Olive oil |
| 100 grams | Rice |
| 40 g | Parmesan cheese |
| 2 tbsp | black olives, pitted |
| 1 no | Garlic |
| some | Basil |
| 1 tbsp | dried tomatoes |
| 1 pc | untreated lemon |
| 4 pcs | Squid |
| some | Salt |
| some | Pepper |
Squid stuffed with rice Directions
Peel onion and chop finely. One tablespoon oil in a saucepan and saute onions until soft. Add rice and pour in 250 ml of hot water. Bring to a boil and allow to stand over low heat until done.
In the meantime, grate Parmesan cheese, chop the olives, basil wash, shake dry and teasing the leaves coarsely. Finely chop the tomatoes. Peel and chop the garlic too. Wash and clean the squid and pat dry.
Wash hot lemon, grate the peel and squeeze out the juice. Both with the Parmesan cheese and garlic in the rice mix is still hot. Allow to cool slightly and stir in olives, basil and tomatoes. Season with salt and pepper.
Fill the squid with rice mixture and seal with a toothpick. Heat the remaining oil in a pan and fry the squid from all sides. Remove the toothpicks before serving.
