
Baked Squid with Rice and Pine Nuts Stuffing
Author: Shoshanna Lee
![Baked Squid with Rice and Pine Nuts Stuffing]()
Savor these delicious, fulfilling, and baked squids which are delicately stuffed with pine nuts and rice and are flavored with select spices and aromatic herbs.
Preparation Time: 15 minutes
Cooking time: 30 minutes
Servings: 4
Ingredients:
Author: Shoshanna Lee

Savor these delicious, fulfilling, and baked squids which are delicately stuffed with pine nuts and rice and are flavored with select spices and aromatic herbs.
Preparation Time: 15 minutes
Cooking time: 30 minutes
Servings: 4
Ingredients:
- 16 to 18 baby squid tubes (cleaned)
- 1 medium-sized onion (finely chopped)
- 500 gm ripe tomatoes
- 1 cup short grain rice
- 100 gm pine nuts (slightly roasted)
- 1 tsp lemon juice
- 2 tsp pecorino cheese (finely grated)
- 1 garlic clove (finely minced)
- 1/4 tsp paprika
- 1/4 tsp allspice powder
- 2 tsp extra virgin olive oil
- a small bunch of parsley (chopped)
- ground pepper to taste
- salt to taste
Instructions:
- Preheat oven to 185 °C.
- Add all the tomatoes in boiling water for half a minute.
- Immediately transfer all the tomatoes to a bowl of icy cold water.
- Peel the skin of tomatoes and cut each one in halves.
- Remove the seeds and dice them.
- Heat olive oil in a nonstick frying pan on a medium flame.
- Add minced garlic and stir fry for half a minute.
- Add chopped onion and stir fry for a minute.
- Transfer raw tomato Concasse to the pan with chopped parsley.
- Season with salt, ground pepper, and paprika.
- Stir for 2 to 3 minutes and remove from the flame. Keep aside.
- Boil rice in salted water for about 6 minutes.
- Drain the water and keep the rice, aside.
- Take a large bowl and add roasted pine nuts, rice, lemon juice, grated cheese, allspice powder, and salt in it.
- Combine everything well and stuff it in all the baby squid tubes with a gentle hand.
- Arrange a layer of tomato Concasse in the baking tray, and gently place all the stuffed squids on top of it.
- Bake for about 15 minutes.
- Serve hot.