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Greek Stuffed Squid
Squid stuffed with rice, tomatoes, garlic and more. Good lenten Recipe. Greek family favorite.
Recipe Source: Alexis Manikas - Toronto
Ingredients
- 3 pounds squid
Filling:
- 3 medium onions
- 3 cloves garlic, sliced
- 1 stalk celery sliced thin
- 1 16 oz. can crushed tomatoes
- 6 Tablespoons olive oil
- 1 cup long grain rice
- 1 cup water
- 1/2 cup white wine
- 1/2 cup minced parsley
- salt and pepper
Methods/steps
- Heat 4 Tablespoons oil in a large skillet. Add onion, garlic and celery; cook until tender. Stir in tomatoes, rice, water, wine, parsley, salt and pepper; bring to a boil. Cover skillet and simmer 10 minutes. Remove from heat. Let cool.
- Fill the cavity of each squid with rice mixture. There will be rice filling left over. Remove leftover from skillet and reserve.
- Pour remaining oil into the skillet. Layer squid in the skillet. Spoon remaining filling over the squid. Cover and simmer for 25 to 30 minutes over low heat.
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