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Categories:Viewed: 62 - Published at: 5 years ago
Ingredients
- 3 tablespoons Greek olive oil, plus 1/4 cup
- 1 Spanish onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 1/2 cups long-grain rice
- 2 plum tomatoes, diced
- Salt and freshly ground black pepper
- 3 tablespoons finely chopped fresh mint leaves
- 1/4 cup finely chopped fresh flat-leaf parsley
- 2 1/2 pounds baby squid, cleaned
- 1/2 cup tomato juice
Method
- Preheat oven to 350 degrees F.
- Heat 3 tablespoons of the oil in a medium saucepan over medium-high heat.
- Add the onion and cook until soft.
- Add the garlic and cook for 30 seconds.
- Add the rice and stir to coat with the mixture; cook for 1 minute.
- Add 3 cups water, tomatoes, season with salt and pepper, and bring to a boil.
- Reduce the heat to low, cover the pot, and cook until the rice is tender and the water is completely absorbed, about 14 to 16 minutes.
- Remove from the heat and let sit 5 minutes.
- Fluff with a fork and stir in the mint and parsley.
- Let cool.
- Stuff the squid with the rice mixture.
- Drizzle half of the remaining oil in a medium baking dish.
- Add the squid and drizzle with remaining oil and the tomato juice and season with salt and pepper.
- Bake until the squid is tender, about 25 to 30 minutes.
- Serve immediately.
