This is one of my favourite childhood dishes. And I vary the rice stuffing per what I have on hand.
1-large red pepper, 2 shallots, 1 large portobello mushroom cap, 1 cup frozen peas, 2 cups cooked rice (basmati) or your rice of choice.
Additional ingredients:
Olive oil, thyme, ground pepper, sea salt, basil, oregano,
1/2 jar tomato sauce (I used homemade sauce)
basil for garnish
heat olive oil over medium heat;
add vegetables to skillet, stir to coat with olive oil and add spices.
Cook stirring frequently, over medium heat, until vegetables are softened
add rice and peas to skillet and stir frequently until warmed up
Cover the bottom of baking dish with tomato sauce.
Use tooth pick to seal one end of squid and using a tea spoon, scoop mixture into squid.
be sure to fill loosely as squid tubes will shrink.
Layer squid in single layer in baking dish and top with additional tomato sauce.
NOTE: Reserve extra rice for side serving. Keep warm - can be lightly reheated in skillet on low or place in oven covered with foil when spooning squid with tomato sauce.
Spoon sauce over squid half way through baking.
Garnish with fresh basil before serving.
Serves 2 -
serve with baguette and glass of bubbly
Enjoy lovelies ...
What did you make for dinner?
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