Stuffed Squid Recipe with Spanish Rice

Spanish rice-stuffed squid

Name: Spanish rice-stuffed squid
Total time: 1 h
Yield: Serves 4
Ingredients: 4 tbsp olive oil; 75g chorizo skinned and finely chopped; 1 onion finely chopped; 2 cloves garlic chopped; 100g basmati rice; 100ml white wine; 3 ripe plum tomatoes chopped; 200ml chicken stock; 4 (about 700g) squid cleaned, bodies kept whole, tentacles roughly chopped; ½ a small bunch flat-leaf parsley finely chopped; to serve green salad dressed; to serve crusty bread

Janine Ratcliffe

Published: November 10, 2018 at 4:01 PM

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Serves 4

Easy

Total time: 1 hr

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Check out our squid recipe stuffed with Spanish rice. Impress guests with this easy yet low calorie fish recipe ready in an hour

Low calorie

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Ingredients

Nutrition

4 tbsp olive oil
75g chorizo

skinned and finely chopped
1 onion

finely chopped
2 cloves garlic

chopped
100g basmati rice
100ml white wine
3 ripe plum tomatoes

chopped
200ml chicken stock
4 (about 700g) squid

cleaned, bodies kept whole, tentacles roughly chopped
½ a small bunch flat-leaf parsley

finely chopped
to serve green salad

dressed
to serve crusty bread

Nutrition: per serving

kcal453

low
fat20.3g
saturates4.6g
carbs26.2g
sugars5.1g
fibre2.5g
protein36g
salt1.3g

Method

step 1

Heat 2 tbsp of the olive oil in a deep frying pan over a medium heat and cook the chorizo for 2-3 minutes or until it’s starting to crisp. Add the onion and a pinch of salt, and cook for 10 minutes until the onion is soft. Tip in the garlic and cook for a minute, then add the rice and stir well. Pour in the wine and bubble until evaporated. Add the tomatoes and stock, and simmer for 12 minutes until the rice is tender. Stir through the squid tentacles, parsley and a little seasoning.
step 2

Heat the oven to 200C/fan 180C/gas 6. Make a small hole in the pointed end of each squid body (this will stop them from bursting in the oven), then stuff with the rice mixture. Put into a roasting tin, spooning around any left-over rice, drizzle with the remaining olive oil and bake for 20 minutes. Serve with a green salad and crusty bread, if you like.

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Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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