Description
Tender squid tubes filled with herbed rice, onion, garlic, and parsley, then baked in a rich tomato sauce until soft and flavorful. This Mediterranean-inspired seafood dish is comforting, elegant, and perfect for a special dinner at home.
Ingredients
Scale
- 8 medium whole cleaned squid tubes, about 1 1/2 pounds
- 3 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 3/4 cup uncooked long grain rice
- 1 1/2 cups crushed tomatoes
- 1 tablespoon tomato paste
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons lemon juice
- 1 teaspoon sweet paprika
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1 cup water or light vegetable broth
Instructions
- Preheat the oven to 375°F and lightly oil a baking dish.
- Heat 2 tablespoons olive oil in a skillet over medium heat. Add the onion and cook for 4 to 5 minutes until softened. Stir in the garlic and cook for 30 seconds.
- Add the uncooked rice, parsley, 1 tablespoon lemon juice, paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir well, then remove from the heat.
- In the same skillet, add the remaining 1 tablespoon olive oil, crushed tomatoes, tomato paste, water or broth, the remaining 1 tablespoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Simmer for 3 to 4 minutes.
- Pour half of the sauce into the baking dish.
- Spoon the rice mixture into the squid tubes, filling each about three-quarters full. Secure the ends with toothpicks if needed.
- Arrange the filled squid in the baking dish and spoon the remaining sauce over the top.
- Cover loosely with foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes, until the squid is tender and the sauce has thickened slightly.
- Let rest for 5 minutes, then serve warm with extra parsley or lemon wedges if desired.
Notes
- Do not overfill the squid because the rice expands as it cooks.
- Fish stock can be used instead of water or vegetable broth for deeper flavor.
- Leftovers can be refrigerated for up to 2 days and reheated gently with a splash of broth.
- A crisp salad and crusty bread make excellent side dishes.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 4g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 210mg
Keywords: stuffed squid, Mediterranean squid recipe, baked squid in tomato sauce, seafood dinner, squid with rice filling