STUFFED MINI SQUID
Serves 4. Ready in 1 Hour.
Stuffed mini squid with harissa spiced rice
Our stuffed squid recipe is a great crowd pleaser or a creative starter or small plate too. Inspired by traditional Spanish and Greek recipes and given a twist with the gentle heat of harissa, this pays homage to a spectrum of Mediterranean flavours.
For the ultimate experience with this dish, cook the squid on a BBQ instead of the oven to take the flavours to the next level!
I tend to buy the squid frozen, as fresh can be really hard to come by (not to mention often out of my budget) so this recipe is designed for you to flex to the amount you have.
INGREDIENTS
INGREDIENTS
Baby Squid Tubes, up to 1kg, ensure these are washed out and clean. Keep any tentacles.
Olive oil
Salt & Pepper
For The Stuffing:
270g Rice, washed
3 cloves garlic, finely chopped
1 onion, finely chopped
1 courgette, finely chopped
1 red pepper, finely chopped
1 tin chopped tomatoes
1 Tablespoon harissa
1 Tablespoon oregano
Water
You will also need some cocktail sticks to hold the tubes together while cooking.
METHOD
First, prepare the rice. Heat a little oil in a saucepan and fry garlic and onion until soft.
Add the courgette and red pepper, season and continue to fry until soft.
Add the harissa and oregano and stir through until combined, fry for a minute.
Add the rice and stir until combined.
Add the tinned tomatoes and top up with as much water as you need to cook the rice.
Place a lid on the pan and cook down until the rice is fully cooked. When it’s ready, remove from the heat and cool slightly.
When you can easily handle the rice without burning yourself, take the squid tubes and gently stuff them with the rice, securing the ends together with a cocktail stick. Rub the excess sauce from your fingers over the outside of the tubes as you go.
Place the completed tubes, along with any leftover tentacles, in an oven dish, drizzle with a little oil and cook for 20 minutes or so in the oven until cooked through.