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Stuffed squids with rice and fennel root

  • Cooking time35 minutes
  • Prep time30 minutes
  • Servings4 portions
recipe image Stuffed squids with rice and fennel root


  • 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


      1. In a deep frying pan, we saute the fennel root, leek, scallions and parsley in 2-3 tablespoons olive oil.
      2. When they become soft, we add the rice, tomatoes, salt and pepper.
      3. 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.
      4. We melt the concentrated tomato juice in the wine and we pour it over the squids.
      5. 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΄.
      6. We serve the squids hot or cold with lemon.
      - We can also use cuttlefish instead of squids