Stuffed Squid with Prawns and Fennel

Execution Stages:

Visit a Blue Island Fish Market for your cleaned squid and prawns

1. Finely chop the prawns and vegetables.

2. Stuff the squid.

3. Bake.

4. Serve.

Procedure:

Visit a Blue Island Fish Market for your cleaned squid and prawns. 

Rinse them well. Finely chop the squid tentacles to include in the filling.

In a frying pan, heat the olive oil and sauté the spring onions, garlic, and fennel for 3-4 minutes until softened. Add the chopped tentacles and continue to sauté. Add the grated carrot and rice. Stir and pour in the wine. Allow the alcohol to evaporate and add the tomato paste, chopped tomatoes, and stock. Simmer until almost all the liquid has evaporated. Add the prawns, parsley, lemon juice, salt, pepper, and water. Stir for 1-2 minutes and remove from heat. Allow the mixture to cool slightly.

Fill the squid bodies up to two-thirds full, leaving room as the rice will expand. Secure the openings with toothpicks.

Place the stuffed squid in a baking dish and drizzle with olive oil and grated tomato. Pour the wine into the dish and bake in a preheated oven at 180°C for 30-35 minutes, turning the squid halfway through. Alternatively, you can cook the squid in a pot for 40-50 minutes.

Serve the squid hot, accompanied by the tomato sauce from the baking dish.

Enjoy your meal!

You can also try the recipe with:

1. Small squids

2. Cuttlefish