Ingredients
- 65 g (2 1/2 oz/ 1/3 cup) long-grain rice
- 6 × 120 g (4 1/4 oz) fresh calamari
- 2 oranges
- 100 ml (3 1/2 fl oz) extra virgin olive oil
- 1 red onion, finely chopped
- 2 garlic cloves, crushed
- 2 1/2 tablespoons currants
- 1 large handful baby spinach leaves, chopped
- 1 small fennel bulb, with fronds, shaved
Method
1. Cook rice in plenty of boiling, lightly salted water for 15-20 minutes or until tender. Drain well then cool.
2. Clean the calamari, leaving the hoods whole and reserving the tentacles. Remove skin, beak and wings from hoods, discarding skin. Wash the calamari, then drain well and pat dry with paper towels. Chop the tentacles and wings finely.
3. Finely grate the rind of 1 orange, avoiding any white pith. Juice the orange, then strain juice. Heat 2 tablespoons of the oil in a small saucepan over low heat. Add half the grated orange rind and stand over low heat for 2-3 minutes. Remove from the heat and stand for 10-15 minutes to infuse. Strain well, then set aside.
4. Heat 2 tablespoons of the remaining oil in a large frying pan over medium heat, then add onion, garlic, currants and chopped tentacles and wings. Cook, stirring, for 2-3 minutes or until onion and calamari have softened. Add the chopped spinach leaves, strained orange juice and remaining rind. Cook for another 2-3 minutes or until spinach is wilted. Stir in the rice and cook for 2-3 minutes or until the juice has been absorbed. Cool.
5. Stuff the calamari tubes firmly but not too tightly with the mixture and secure ends with a toothpick. Heat remaining oil in a clean frying pan over medium heat. Cook the calamari for 6 minutes, turning frequently, or until calamari is tender and stuffing is heated through.
6. Segment remaining orange and combine with shaved fennel and fronds. To serve, remove toothpicks from calamari and cut each tube in half widthways on a slight diagonal. Divide among plates. Gently reheat the orange-infused oil, then drizzle over the calamari and serve immediately with orange-fennel salad.
