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1/4 c Olive oil
1/2 c Chopped onion
2 Garlic cloves; chopped
1/2 Lemon; chopped
4 Bay leaves
1/4 ts Dried thyme; crushed
1 ds Paprika
1 tb Flour
4 c Cooked rice
Parsley sprigs (optional)
Lemon wedges (optional)
Clean squid. Separate head from body, reserving legs and ink sac. Chop legs
and reserve. Squeeze ink from sac over small bowl and reserve ink. Remove
quill from body and peel off outer skin of squid. Set squid aside. Heat
half of oil in large skillet over medium coals or on stovetop. Add onion,
garlic, lemon, bay leaves, thyme and paprika and season to taste with salt
and pepper. Cook until onion is translucent. Mix ink with flour to make
paste. Add chopped legs, half of onion mixture from pan and half of rice.
Season to taste with salt and pepper. Stuff squid with rice mixture and
secure opening with wood picks. Heat remaining onion mixture in skillet.
Place stuffed squid in pan and cook, turning often, until golden on all
sides, about 10 minutes. Remove squid and bay leaves and spread remaining
rice in layer in pan. Arrange squid over rice, cover and cook 10 minutes
longer. Serve squid over rice and garnish with parsley sprigs and lemon
wedges, if desired.