ΒΑΘΜΟΣ ΔΥΣΚΟΛΙΑΣ
εύκολο
ΧΡΟΝΟΣ
30'
ΑΤΟΜΑ
4
ΥΛΙΚΑ
- 1 kilo small squid
- 5 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 clove garlic, finely chopped
- 100 g Carolina rice
- ½ tsp cinnamon
- 50 g pine nuts
- 50 g black raisins
- zest and juice of 1 lemon
- ½ bunch parsley, finely chopped
- ½ bunch fresh basil, finely chopped
- salt & pepper
- 4 tbsp olive oil + ½ cup for cooking
- 2 large bunches spinach or Swiss chard, thick part of the stems removed, torn by hand
- 2 leeks, cut into thin rounds
- 1 celeriac, sliced
- 6 cloves garlic, whole
- juice of one lemon
- 6 tbsp ouzo
- salt & pepper
Περιγραφή
Εκτέλεση
Clean and wash the squid. Remove the tentacles and finely chop them. Heat the olive oil in a large pan. Add the onion, garlic, chopped tentacles and sauté for 2 minutes, until wilted and the tentacles change color. Add the rice and continue sautéing for 2 minutes until the rice turns glossy as well. Add the cinnamon, raisins, pine nuts, salt, pepper and 1 glass of water. Stir and let the rice absorb the liquids until it thickens. Remove from the heat and add the parsley, basil and lemon juice. Stuff the squid, close them with a toothpick and set aside.
For baking, first heat the olive oil in a deep pan. Add the leeks, celeriac, garlic cloves, spinach or Swiss chard, salt, pepper and sauté for 2 minutes until wilted. Spread the vegetable mixture in a baking pan. Arrange the stuffed squid on top. Put half a cup of olive oil, lemon juice and ouzo in a bowl and mix well. Drizzle the squid with the ouzo mixture, add half a glass of water and bake in a preheated oven at 180°C for about 30 minutes, until the squid and the celeriac are tender.
For baking, first heat the olive oil in a deep pan. Add the leeks, celeriac, garlic cloves, spinach or Swiss chard, salt, pepper and sauté for 2 minutes until wilted. Spread the vegetable mixture in a baking pan. Arrange the stuffed squid on top. Put half a cup of olive oil, lemon juice and ouzo in a bowl and mix well. Drizzle the squid with the ouzo mixture, add half a glass of water and bake in a preheated oven at 180°C for about 30 minutes, until the squid and the celeriac are tender.