INGREDIENTS
1 Kg Squid
150 Grams Of Raw Rice (⅔ Cup)
1 Onion (Diced Finely)
3 Cloves Garlic
1 Small Chilli (Optional)
2 Eggs
100 Ml Extra Virgin Olive Oil
230 ml Water (Up To)
100 Ml White Wine
½ Cup Chopped Fresh Parsley
Pinch Of Salt
Pinch Of Pepper
METHOD
1 Clean the squid cut off the head and the legs and cut them into small pieces.
2 In a pan, fry onions and garlic and chopped pieces of squid.
3 Reduce heat and add the rice in the pan then pour a little water and white wine.
4 Cook for 25 minutes.
5 Add the parsley and eggs.
6 With this filling fill the squid and close the openings with a toothpicks.
7 Grease a baking dish with oil and arranged stuffed squid.
8 During cooking add some olive oil. Squid are baked for 20 minutes.
9 Roast squid sprinkled with chopped garlic and parsley.
