Squid stuffed
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Squid stuffed with vegetables and feta, artichoke puree and tomato sauce
Squid stuffed with vegetables and feta, artichoke puree and tomato sauce
Wash the squids and season them with salt and pepper.
- Prep Time 45 Minutes
- Cook Time 60 Minutes
- Total Time 45 Minutes
- Serves 2 People
- Calories 1200 kcal
Ingredients
- 6 middle size squids
- 1 cup of carrot, thinly sliced
- ½ cup of celery, thinly sliced
- 1 cup of Arborio rice
- 1 fresh baby onion, thinly sliced
- Little grated feta cheese
- ½ cup of olive oil
- 1small bunch of dill, thinly sliced
- 2 cloves of garlic, thinly sliced
-
Artichoke puree
2 big fresh artichokes, cleaned and cut
2 glasses of vegetable stock
1 lemon (juice and peel)
Salt
Pepper -
Tomato sauce
2 middle sized tomatoes, thinly sliced
1 glass of tomato juice
1 middle sized onion, thinly sliced
1 clove of garlic, thinly sliced
½ cup of olive oil
Instructions
- Cut thinly the legs of the squids. In a shallow pan sauté the onion, the garlic, the vegetables and the squid legs in olive oil and then add the rice. Let it heat for a while and when it becomes cold, add the dill and the feta cheese.
- Stuff the squids with the mixture and put them in the oven. Pour the sauce over the squids, cover the large baking pan with aluminium foil and bake in a pre-heated oven (160º) for about 20-25 minutes.
- Serve the squids cut in slices on the puree and pour over the sauce.
Greek 
English