Stuffed squids with rice and fennel root
Cooking time35 minutes
Prep time30 minutes
Servings4 portions
Ingredients
INGREDIENTS
- 1000 gr. squids, cleaned
- 200 gr. fennel root, minced
- 2 leeks, minced
- 2 scallions, minced
- ½ bunch of parsley, minced
- 2 tablespoons dill, minced
- 1 tablespoon capers
- 1 tablespoon concentrated tomato juice
- 2 tomatoes, minced
- 100 gr. rice
- 120 ml. Altis Traditional Extra Virgin Olive Oil
- 150 ml. white wine
- Freshly ground pepper
- Salt
Instructions
EXECUTION
- In a deep frying pan, we saute the fennel root, leek, scallions and parsley in 2-3 tablespoons olive oil.
- When they become soft, we add the rice, tomatoes, salt and pepper.
- We let the mix cool down and we stuff the squids with a teaspoon; then, we place them side by side, in a wide saucepan.
- We melt the concentrated tomato juice in the wine and we pour it over the squids.
- We place the saucepan over medium heat and bring the squids to a boil; then, we add the olive oil, dill, salt and pepper, and we cook the squids for 35΄.
- We serve the squids hot or cold with lemon.
- We can also use cuttlefish instead of squids
