This squid or calamari dish is really easy and quick yet very impressive. I suggest you make this only if you get good fresh squid locally as the frozen ones might get a bit chewy. Here the stuffing is of a spinach rice with the tentacle bits but the options are endless- any risotto would go well, veggies sautéed with garlic and herbs and quinoa, barley, couscous etc.
What you need-
2-3 whole large squids with tentacles
1 bunch spinach
1 onion, finely chopped
2 cups rice, cooked
4 cloves garlic, finely chopped
1 tbsp butter
1 can tomato puree
Sea Salt and freshly ground pepper
Fresh parsley, chopped
Putting it all together-
Prepare the squid by removing the transparent bone, scrape off the skin and pull out the tentacles. Chop tentacles . Wash the white tubes thoroughly and put aside.
In a pan, heat one tbsp olive oil and cook the onions. Add 2 cloves chopped garlic and cook further. Add the chopped tentacles, the spinach, season well and cook till wilted. Add the cooked rice and combine with one tbsp butter. Add two tbsp finely chopped parsley. Check for seasoning. Keep aside.
Rub some olive oil with your fingers on each squid tube and stuff with the rice mixture. Place on a baking dish and cut horizontal slits in the body.
Meanwhile, make the tomato sauce. Heat some olive oil in a pan, add the remaining chopped garlic and the tomato puree. Season well with salt and pepper, some oregano and chilly flakes if you like. Add a splash of water and cover and simmer for 10-15 mins.
Pour the sauce over the squid and bake covered in the oven for 30 mins.
Garnish with fresh parsley and black pepper and serve hot.