Stuffed Squid

Name: Stuffed Squid
Yield: 8
Ingredients: One-third cup of uncooked rice; 8 large squid (850g); Three-quarters cup of olive oil; 2 cloves of garlic, minced; 3 tablespoons of chopped parsley; 1 medium-sized carrot, grated; 1 large tomato, seeded and coarsely chopped; Salt and black pepper to taste; White wine (dry); Lime zest

1
One-third cup of uncooked rice
2
8 large squid (850g)
3
Three-quarters cup of olive oil
4
2 cloves of garlic, minced
5
3 tablespoons of chopped parsley
6
1 medium-sized carrot, grated
7
1 large tomato, seeded and coarsely chopped
8
Salt and black pepper to taste
9
White wine (dry)
10
Lime zest

Ingredients

1
One-third cup of uncooked rice
2
8 large squid (850g)
3
Three-quarters cup of olive oil
4
2 cloves of garlic, minced
5
3 tablespoons of chopped parsley
6
1 medium-sized carrot, grated
7
1 large tomato, seeded and coarsely chopped
8
Salt and black pepper to taste
9
White wine (dry)
10
Lime zest

Directions

1
Cook the rice in plenty of boiling water for about 10 minutes
2
Drain
3
Clean the squid, remove the tentacles, and reserve
4
Heat 3 tablespoons of olive oil with garlic and parsley over low heat
5
Add the carrot and cook until tender (about 8 minutes)
6
Add the tomatoes and chopped tentacles, salt, black pepper, and cook for about 3 minutes
7
Add the rice and mix well
8
Check the seasoning and remove from heat
9
Let it cool and stuff the squid
10
Close the opening with a toothpick
11
Place the squid in a baking dish, in a single layer
12
Drizzle the remaining olive oil on top
13
Bake in a moderate oven (180°C) preheated for about 30 minutes or until the squid is tender
14
While baking, baste with white wine if necessary
15
Let it cool in the same baking dish
16
Serve the squid whole or cut into slices, with some of the pan juices and lime zest
17
Serves 8 portions.