| Level: | Easy |
| Total: | 1 hr 40 min |
| Prep: | 15 min |
| Inactive: | 35 min |
| Cook: | 50 min |
| Yield: | 4-6 servings |
Ingredients
- 3 tablespoons Greek olive oil, plus 1/4 cup
- 1 Spanish onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 1/2 cups long-grain rice
- 2 plum tomatoes, diced
- Salt and freshly ground black pepper
- 3 tablespoons finely chopped fresh mint leaves
- 1/4 cup finely chopped fresh flat-leaf parsley
- 2 1/2 pounds baby squid, cleaned
- 1/2 cup tomato juice
Instructions
- Preheat oven to 350 degrees F.
- Heat 3 tablespoons of the oil in a medium saucepan over medium-high heat. Add the onion and cook until soft. Add the garlic and cook for 30 seconds. Add the rice and stir to coat with the mixture; cook for 1 minute. Add 3 cups water, tomatoes, season with salt and pepper, and bring to a boil. Reduce the heat to low, cover the pot, and cook until the rice is tender and the water is completely absorbed, about 14 to 16 minutes. Remove from the heat and let sit 5 minutes. Fluff with a fork and stir in the mint and parsley. Let cool.
- Stuff the squid with the rice mixture. Drizzle half of the remaining oil in a medium baking dish. Add the squid and drizzle with remaining oil and the tomato juice and season with salt and pepper. Bake until the squid is tender, about 25 to 30 minutes. Serve immediately.
Nutrition Facts
| Calories | 491 calorie |
| Total Fat | 19 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 440 milligrams |
| Sodium | 223 milligrams |
| Carbohydrates | 45 grams |
| Dietary Fiber | 1 grams |
| Protein | 33 grams |
| Sugar | 2 grams |
Reviews
I got a cuttlefish at farmers market,so looked up this recipe on Food.com.Brilliant.The taste was wonderful,cooked just right,and I’ll be cooking this again soon.Thanks for recipe.
hi thank you for this fantastic recipe my mother in law used to do it the same yummi, she is from port said a little city on mediterranian sea and Suez canal. thank you very much
i followed this reciped to the T and it was not tasty what so ever.
1) not so easy to “stuff” the squid, esp the smaller ones
2) lacked flavor. needs some acid, e.g. wine?
2) lacked flavor. needs some acid, e.g. wine?
We had small flat pieces of frozen squid. The recipe was easy to follow and easy to adapt to a ‘lasagna’ shape. It tasted wonderful. Thanks
i loved this recipe.I was born in greece and as a child seafood was a big part of our meals and this recipe tasted as good as the squids that my yiayia used to make and easy for me to make it!Thank you Bobby Flay!
I added the left over rice with broc. and cauliflower salt ,pepper and butter. was very good. maybe next time I will add some cheese. the mint was refreshing and good with the rice and veggies. happy eating.