Stuffed Squid with Fragrant Rice and Spicy Tomato Sauce

Ingredients

• 8 pieces Cleaned squid (with tentacles separated) (Approximately 1 kg, tentacles reserved for the stuffing)
• 200 g Basmati rice (Rinsed and cooked al dente)
• 1 piece Shallot (Finely minced)
• 4 cloves Garlic (Crushed)
• 2 tablespoons Fresh parsley (Chopped)
• 2 tablespoons Fresh cilantro (Chopped)
• 150 g Grilled red pepper (From jar or homemade grilled, finely chopped)
• 100 g Peeled shrimp (Optional, coarsely chopped)
• 3 tablespoons Olive oil (Divided between the stuffing, the sauce and the grilling)
• 1 tablespoon Seafood spice mix (paprika, cumin, sweet chili) (Divided into two parts, half for stuffing half for sauce)
• 1 tablespoon Salty soy sauce (Adds umami)
• 1 teaspoon Asian hot sauce (Optional, to taste)
• 400 g Canned tomato pulp (No added salt)
• 200 ml Water
• 1 piece Bay leaf
• 1 teaspoon Dried thyme
• 1 teaspoon Dried rosemary
• Salt & pepper (To taste)
• 8 pieces Wooden skewers (To close the squid)

Instructions

1. Cleaning the squid

   Remove the feather from the mantle, rinse several times under cold water, clean the tentacles and the cavity. Pat dry with paper towels.

   Time: PT15M

2. Cooking the basmati rice

   Rinse the rice under cold water until the water runs clear. Cook it in a pot of boiling salted water for 8 minutes, then drain and let it warm.

   Time: PT8M

3. Preparing the aromatics

   Finely slice the shallot, crush the garlic, chop the parsley, cilantro and grilled red pepper. Blend everything in a manual chopper until a homogeneous paste is obtained.

   Time: PT10M

4. Cooking the tentacles and shrimp

   Cut the tentacles into small pieces, add the peeled shrimp (if used). Sauté in a sauté pan with 1 tbsp olive oil over medium heat for 5 minutes until colored.

   Time: PT5M

5. Seasoning the stuffing

   Add half of the spice mix, the soy sauce, the hot sauce (if desired) and half of the herb‑pepper paste. Mix for 2 minutes then let reduce over low heat for 15 minutes until the liquid evaporates.

   Time: PT15M

6. Preparing the tomato sauce

   In the tajine, heat 1 tbsp olive oil, add the remaining spice mix, the tomato pulp, water, bay leaf, thyme and rosemary. Bring to a gentle boil then simmer for 10 minutes.

   Time: PT10M

7. Assembling the stuffing

   Let the stuffing cool slightly (about 5 minutes). Incorporate the cooked rice, mix until homogeneous.

   Time: PT10M

8. Stuffing the squid

   Fill each squid two thirds full with the stuffing using a spoon or fingers. Close the opening with a wooden skewer.

   Time: PT10M

9. Grilling the stuffed squid

   Heat the plancha or grill with a drizzle of olive oil. Grill the squid 5‑6 minutes each side until golden brown.

   Time: PT12M

10. Final cooking in the sauce

    Place the grilled squid in the tajine containing the tomato sauce, cover and simmer over low heat for 30 minutes.

    Time: PT30M

11. Finishing and serving

    Remove the skewers, sprinkle with chopped parsley and cilantro, serve hot with a drizzle of olive oil.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

45 g

Fat

10 g

Fiber

3 g