Greek Baked Squid
Irresistibly delicious rice, olives, herbs, and feta cheese are packed inside squid tubes and baked in a tomato sauce.
How long will it take?
1 ½ hours
What’s the serving size?
Serves 4
What do I need?
- 225 mL olive oil, divided
- 1 brown onion, finely diced
- 1 cup grated carrot
- 1 tomato, finely diced
- ½ cup dill, chopped
- ½ cup flat leaf parsley, chopped
- ½ tbsp dried oregano
- 1 cup medium grain rice
- ½ cup white wine
- 1 ¼ cups passata, divided
- 1 tsp salt
- ½ tsp freshly ground black pepper
- 1 tbsp finely grated lemon zest
- 150 g feta, crumbled
- ½ cup pitted kalamata olives, chopped
- 1 kg squid tubes
- ½ cup water
How do I make it?
- Heat 125 mL olive oil in a large saucepan over medium heat. Add onion and cook until soft, then add carrots and cook for a further 2 minutes. Add tomato, dill, parsley, and oregano and cook, stirring frequently for 2 minutes.
- Add rice to saucepan and stir well to coat, then add wine and ½ cup of passata, and stir. Toss in salt, pepper, and lemon zest, and cook for 5 minutes. Remove from heat and set aside to cool slightly.
- Preheat oven to 190C. Grease the bottom of an ovenproof dish with 20 mL olive oil.
- Add feta and olives into the rice mixture and stir to combine.
- Use a spoon to fill each squid tube about halfway with the rice mixture, then use a toothpick to close the tube. Repeat for remaining squid tubes and rice mixture, then arrange stuffed squid in the ovenproof dish.
- Combine remaining passata with water and 80 mL olive oil in a small bowl and pour over the squid. Cover loosely with aluminium foil, and bake for 30 minutes, then remove foil and cook for a further 15 minutes, adding more water to the pan if needed.
- Serve squid drizzled with sauce from the pan.
