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Jim Coleman Recipes

Stuffed Squid

For this recipe you will need:

  • 2 pounds medium squid, washed and cleaned
  • 1 cup long grain rice
  • 1 level teaspoon sugar
  • 1½ cups of olive oil
  • pinch of cinnamon
  • 1 ripe tomato
  • plenty of chopped parsley
  • 2 medium onions, chopped
  • 2 tablespoons golden raisins
  • Salt and pepper to taste

To prepare this recipe:

Wash and clean the squid. Finely chop the tentacles of the squid. Place in a bowl. Wash the rice and place it in the bowl with the squid. Get the olive oil hot in a deep frying pan and put in the finely chopped onions. As soon as they are transparent put in the squid, rice, salt, pepper, sugar cinnamon, raisins and a wine glass of water. As soon as the mixture is reduced to a thick paste, remove from the flame and add the finely chopped parsley. Half fill a body cavity of the squid with the filling and secure the top half with a toothpick. Arrange them in a pan, add the tomato and stew gently. The squid will be done when it's easily punctured with a toothpick.

This recipe will serve 8 to 10 people.

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