Recipe for Stuffed squids
INGREDIENTS FOR 4 PERSONS
• 1 1/2 kg of squids • 1 bog chopped onion • ½ cup of rice • 1 cup of chopped parsley
• 3tbsp of capper • 1 slice of grated stale bread • 1 cup of olive oil 1 cup of white wine
• Salt, pepper
Clean the squids. Separate the head and fins from the body. Move away and throw the entrails and the thin bone of the body. Wash them. Cut up the tentacles, drain them, get the oil warmed and add the onion. Sauté for a few minutes, add the tentacles, let them absorb their liquids and then add the ½ cup of wine and the rice. Let them fry for a few minutes. Stir, let the rice absorb the liquids, take away from fire, add the parsley, capper, bread, salt and pepper and mix. Stuff the squids and seal them with a toothpick Place them in a deep frying pan, add ½ cup of oil, ½ cup of wine and braise for half an hour.
Special thanks to ms. Nikoletta Delatola-Foskolou for the tasteful recipes