Ingredients
- 800 g squid
- 80 g Carolina rice
- 2 onions, finely chopped
- 1 garlic clove, finely chopped
- 1 tomato, sliced
- 2 tablespoons parsley, finely chopped
- 2 tablespoons dill, finely chopped
- Juice of 1 lemon
- 30 ml ouzo
- 200 ml water
- 3 tablespoons olive oil
- Salt
- Pepper
Preparation
- Clean the squid thoroughly, rinse, and drain in a colander.
- In a pot, heat the olive oil over medium heat and sauté the onions and garlic.
- Add the squid tentacles, season with salt and pepper, and sauté briefly. Deglaze with ouzo, then add the water and rice.
- Let everything simmer together for about 15-20 minutes until the liquid is absorbed and the rice is tender. If needed, add a bit more water as the rice cooks.
- Once the filling is ready, add the parsley and dill, mix well, and let the mixture cool. Remove the tentacles and set them aside.
- When the filling has cooled, use a teaspoon to stuff the squid bodies and close each with a toothpick.
- In a skillet, heat a little olive oil and sauté the stuffed squid on both sides for 2 minutes. Deglaze with lemon juice.
- Use a fork to make small holes in the squid to allow the flavors to penetrate, then place the squid in a baking dish with the cooking juices and top with tomato slices.
- Bake in a preheated oven at 170-180°C (338-356°F) for 30-35 minutes.
This dish of tender, stuffed squid with fragrant herbs, rice, and a hint of ouzo captures the essence of Greek flavors—a delightful meal with a touch of elegance. Enjoy!
