Squid that has been baked and is packed with flavorful rice and spicy tomato sauce. There are few things better than this.
| Prep Time: | 45 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 2 hrs 15 mins |
| Servings: | 4 |
Ingredients
- 1 cup water
- ½ cup uncooked white rice
- 3 squid
- ¼ cup raisins
- ¼ cup pine nuts
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves crushed garlic
- salt and pepper to taste
- 2 tablespoons olive oil
- 2 (14.5 ounce) cans stewed tomatoes
- 1 onion, chopped
- 4 cloves crushed garlic
- 2 teaspoons crushed red pepper flakes
- 2 teaspoons dried oregano
- 3 teaspoons anchovy paste
- ½ cup white wine
- salt and pepper to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease one 7×11-inch baking dish.
- Bring 1 cup water in a saucepan to a boil. Stir in rice and reduce heat. Cover and simmer until liquid is absorbed, about 20 minutes.
- Cut head and tentacles from body of squid; reserve and chop tentacles. Remove quill and peel colored skin from body. Rinse under cold water and set aside.
- Combine rice, raisins, and pine nuts in a small bowl.
- Sauté 1 chopped onion and 3 cloves garlic with 2 tablespoons olive oil in a medium skillet until soft. Add chopped squid tentacles and rice mixture. Stir well and remove from heat. Season with salt and pepper.
- Sauté 1 chopped onion and 4 cloves garlic with 2 tablespoons olive oil in a large skillet until soft. Stir in red pepper flakes and oregano. Add tomatoes with juice, anchovy paste, and wine. Stir and cook over medium heat until slightly thickened. Season with salt and pepper.
- Stuff squid with rice mixture and seal ends with wooden picks. Place squid in the prepared baking dish. Pour tomato sauce on top.
- Bake in the preheated oven for 1 hour.
Nutrition Facts
| Calories | 426 kcal |
| Carbohydrate | 50 g |
| Cholesterol | 2 mg |
| Dietary Fiber | 5 g |
| Protein | 12 g |
| Saturated Fat | 3 g |
| Sodium | 924 mg |
| Sugars | 16 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
This was excellent! Hubs doesn’t like “fishy” so after stuffing 10 bodies I sliced the rest into rings and added the sauce. I added a couple of roasted garlic cloves to the sauce. I served it with steamed sticky rice and the two of us ate all of the squid and most of the sauce. Would serve this again without question and would be proud to serve it to guests.
I switched it up a little and instead of rains and nuts I used mushroom and corn and seasoned with some other spices like sazon. And I did not use the sauce on top to bake I set aside for a dip and basically baked them turning over twice till they were crisp brown. Also added chopped up jalepeno to sauce for little more kick. Omg delicious
This took much longer than I expected. Although I did make some changes I must say that the end result was not what I had hoped for. This was primarily because there is way too much crushed red pepper. it was so spicy that it was hard to grade this on it’s real marriage. I suggest illuminating the crushed red pepper and adding it to taste.
Meat loaf
This is an excellence base recipe to start with very easy to tweak it. I added a few things to add some extra flavour. First I didn’t have any pine nuts, so I subsisted slivered almonds. when I added sauteed the onion and garlic for the rice I also roasted the nuts and added mushrooms. In the tomato sauce I added fresh basil and used less anchovie paste. I cooked up the squid separate in a frying pan with a bit of oil. then just assemble the food on my plate as i ate. very delish, i would make it again.
Amazing flavor. A bit chewyu, but not unpleasantly so. Next time will reduce either cooking time or heat.
This was fantastic, prep time was quite a bit longer than 45min the the favors and combinations were spot on. I’m going to make this again for company
OH, MY, GOD! Soooooo amazing. This recipe was delicious. I had 8 Squids and I am so glad I did, cuz we all went crazy over this. The sauce was so flavorful. I used Cabernet instead of white and my house smelled amazing while this was cooking. Reminded me of my Vovo’s kitchen… very Portuguese smelling/tasting to me. I followed the recipe with the following changes: I had no pine nuts to add… I added peas to the rice instead I used cab instead white wine (used 3/4 cup too) doubled the amount of squid (8 total) added a little marinara sauce to insure the squid were covered (plenty of sauce, though, but psyched to have so much left over) I think I’ll use a little less anchovy because of the added salt, tough call though, cuz the flavor is so good! Hours later, we are still raving and this house smells so good! TRY IT!
I made this for Christmas eve as we had an ethnic theme. This covered the category for portuguese and italian main dish. Next time I will find larger squid as the smaller ones were time consuming and difficult to stuff. My family was hesitant to try them but there were hardly any left. I loved the combination of ingrediants and would make again. Give it a try!
EXCELLENT! As others have said, this recipe makes the squid VERY tender. Cut with a fork, easy to chew, and flavorful! Recipe withstands tweaking well. Usually I try to follow the recipe as written the first time, but I had to make due with what I had on hand. I used a whole grain/wild rice blend instead of white rice and it came out great (whole rice tends to not mush like white does). Didn’t have anchovy paste, used hoisin paste instead (the only “paste” I had) and it still came out wonderful. Used craisins instead of raisins and sliced almonds instead of pinenuts. Would be better with pinenuts (what isnt?), but still gave it a good crunch. Will definitely be making this again.
Fantastic , As fresh squid are readily available and at a reasonable price at the fish markets and supermarkets in Southern Portugal, I have tried it twice now in the last two weeks, and recommend it, I use chilli flakes instead of red pepper flakes as i like things to be spicy, mmmmh! very filling
Great dish. I am a squid lover so am biased. The surprising result from cooking in the oven in this style is that the squid is amazingly tender. All who try it are amazed it is squid because of the tenderness. I bought the squid frozen from the grocery freezer and thaw as needed. The thicker the squid – the better for this recipe. Get some italian bread — the spicy tomato sauce deserves to be dipped!
Excellent! I followed the recipe, but I think next time I’ll make a thicker sauce rather than the marinara type as listed. Just a personal preference!
I made this for the 7 fishes Christmas eve dinner and it was very well received. I was really suprised that the squid was so tender! I guess baking it for that long takes away the “rubbery” texture. I thought the sauce was much too spicy, so I had to add a can of tomato sauce to tone it down which helped. I wasn’t overly wowed with the stuffing. I will definitely search for a different stuffing recipe, but use this method of baking the squid because the texture was great!
You defiantly need large squid because the little ones fall apart. It is very GOOD.
Followed this recipe except my clean & frozen squid bodies didn’t have tentacles to chop. I chopped some end pieces and mixed them into the stuffing, but it added nothing. Maybe tentacles would have added some chew, but really unnecessary. I was blown away how good this simple sauce was and can’t wait to apply it to pasta dishes. My wife said we should make this for company. Could be a tough sell over the phone. “I bought too much squid. How about coming over…” Don’t cut the cooking time short or the squid will be tough.
Cooked rice will only expand and get mushy after baking for an hour. (Perhaps dry bread crumbs is better.) And the squid is way too chewy and inedible. Sorry but to be fair since the other reviews were the only reason I tried this recipe. We basically had to throw it out and eat leftovers. A good concept that needs a lot of tweaking – which I dare not try for fear of wasted ingredients.
Very good. You have to use thicker squid. One was thick and held well. The other was thin and broke during cooking. Fun recipe.
I also added dried cranberries with raisins to the rice. Made it for my girlfriend and she loved it. Great and pretty simple recipe!
This was spectacular! I used already cleaned squid. I didn’t have stewed tomatoes so I used diced canned tomatoes and I didn’t have anchovy paste but I did have a can of anchovies so I took 4 of them and just smushed them up. The little bit of sweet and spicy was wonderful. Don’t be overwhelmed by the ingredient list, it was very easy to make.
this tastest wonderful