Dinner

Squid stuffed with rice, currants and pine nuts

SQUID STUFFEDWITH RICE, CURRANTS AND PINE NUTS
4
1H

Ingredients

Method

1.Clean squid; reserve tentacles and wing. Cut tentacles and wings into small pieces.
2.Heat 1 tablespoon of the oil in medium heavy based saucepan; cook onion and garlic, stirring, until onion softens.
3.Add rice; stir to coat in onion mixture. Stir in squid pieces, stock, currants and pine nuts. Simmer, covered tightly, about 10 minutes or until liquid has evaporated and rice is tender.
4.Stir spinach leaves, mint, rind and juice into rice mixture; season. Spoon rounded tablespoons mixture into squid tubes leaving 1cm gap; secure ends with toothpicks.
5.Preheat oven to 180°C/350°F.
6.Heat remaining oil in large frying pan; cook squid, in batches, until browned lightly. Transfer squid to oven tray, roast uncovered, about 5 minutes or until squid is opaque and filling is heated through.

Related stories