Stuffed Squid with Rice and Vegetables in Tomato Sauce Recipe
This Stuffed Squid recipe features tender squid tubes filled with a flavorful mixture of rice, vegetables, and squid legs, simmered slowly in a rich tomato sauce. Perfect for a sophisticated yet comforting seafood meal, this dish combines Mediterranean flavors with a satisfying texture and vibrant colors, making it an impressive dinner for two.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 40 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Ingredients
Squid and Filling
- 600 grams squid (1 large or 2 smaller ones)
- olive oil (for cooking)
- toothpicks (to secure stuffed squid)
- ½ medium-sized red onion (80 grams, minced)
- ½ small green onion (20 grams, finely chopped)
- ½ long sweet green pepper (30 grams, finely chopped)
- 2 large garlic cloves (minced)
- ½ small zucchini (50 grams, grated, not too fine)
- ½ small carrot (60 grams, grated, not too fine)
- ½ small stick of celery (30 grams, finely chopped)
- ⅓ cup round short-grain white rice (75 grams)
- ½ large tomato (120 grams, finely diced)
- ½ medium-sized red onion (80 grams, minced)
Tomato Sauce
- 1 cup tomato passata (250 grams)
- 1 teaspoon sweet red pepper (paprika)
- 1 dried bay leaf
- Salt and black pepper (to taste)
- Water (3 cups total: 1 cup for stuffing, 2 cups for sauce)
- Olive oil (for cooking)
Instructions
- Prepare the Squid: Clean the squid carefully by separating the head from the body at the base of the legs. Discard the head but reserve the legs by finely chopping them and placing them in a bowl. Remove all internal parts from the squid body and rinse well, peeling off the outer skin if present. Drain the bodies in a strainer.
- Make the Stuffing: Heat a generous splash of olive oil in a non-stick frying pan over high heat. Add the chopped squid legs and reduce heat to medium; cook for 2-3 minutes. Add both types of onions, sweet green pepper, and garlic, cooking until slightly softened. Then add zucchini and carrot, cooking until softened. Stir in celery and rice, followed by the diced tomato and 1 cup water. Season with salt and pepper. Lower heat and simmer covered until the rice absorbs all water and is tender. Remove from heat and let the stuffing cool slightly.
- Stuff the Squid: Spoon the cooled stuffing into the squid bodies, leaving about 2 cm (1 inch) of space at the top to avoid overfilling. Secure the opening with one or two toothpicks to keep the filling inside. Save any leftover stuffing to serve as a side if desired.
- Prepare the Sauce: In a medium pot, heat a splash of olive oil over high heat. Add the minced red onion and reduce heat to medium-low, cooking gently until softened without browning. Add the stuffed squid and cook for 2-3 minutes, turning occasionally to brown lightly.
- Simmer the Squid: Pour in the tomato passata, 2 cups water, sweet red pepper, and bay leaf. Season lightly with salt and pepper. Cover the pot and simmer over medium to medium-low heat for 50 minutes to 1 hour, or until the sauce thickens nicely and the squid is tender.
- Rest and Serve: Remove the pot from heat and let the squid rest in the sauce for at least 20 minutes to absorb flavors. Serve the stuffed squid sliced, with remaining sauce spooned over. Optionally, garnish with hot red pepper or red pepper flakes for added heat.
Notes
- Be careful not to overstuff the squid to prevent bursting during cooking.
- If some rice stuffing remains, it makes a great side dish accompaniment.
- Removing the squid’s outer skin helps improve texture and presentation.
- Simmering the squid gently helps maintain tenderness and develop rich flavors.
- Adjust seasoning gradually, especially salt, to taste during cooking.
