Stuffed Squid
Ingredients:
Enjoy

Ingredients:
- 4 large squid
- 1/4 cup extra virgin olive oil
- 1 finely cut red dried onion
- 2 spring onions, finely cut
- 1/2 cup Arborio Rice (substitute for the original rice)
- 2 tablespoons Zante currants
- 1/3 cup dry white wine
- 2 tablespoons finely chopped dill
- 1 cup grated tomatoes
- Olive oil, salt, ground pepper
- Chop the squid tentacles finely. In a pan, warm the olive oil, then add the dried onion and spring onions. Stir for a minute and add the chopped tentacles. Stir for about 5 minutes.
- Add Arborio rice, currants, and white wine. Wait 2 minutes until the alcohol evaporates. Add 1 1/2 cups of water, season with salt and pepper, and sprinkle with chopped dill.
- Wait until the liquids reduce by half.
- Spoon the cooled rice mix into the squid tubes, securing the open end with cocktail sticks. Arrange the stuffed squids in a small ovenproof pan.
- Drizzle olive oil and grated tomatoes over the squid.
- Bake at 180°C for 15 minutes covered, then another 15 minutes uncovered.
Enjoy
