So here is my dad’s recipe.
Prep: 20 min – Cooking time: 30 min
- 6 squids or calamari, medium-size, with tentacles, peeled and rinsed
- 6 sliced button mushrooms (optional)
- 3 tbsps peeled shrimp (optional)
- 1 tbsp of olive oil
- ½ cup long grain rice, cooked al-dente (or semi-cooked)
- 1 tbsp chopped parsley and cilantro
- Salt and pepper
- 1 ½ cup milk or buttermilk
- 2 tbsps of olive oil
- 1 ½ cups tomato pulp, grated
- 2 cloves of garlic, crushed
- 1 tbsp of chopped parsley
- 2 tbsp of chopped coriander .
- Salt and pepper
- 1 cup of water
- ½ small onion, chopped
- 1 bay leaf
- 1 tbsp of tomato paste
- ½ tsp of turmeric
- A good pinch of saffron threads
- A pinch of sugar (if the tomatoes are acidic) ½ tsp of cayenne, or smoked paprika, or sweet paprika (optional)
- Macerate the cleaned and peeled squids in buttermilk or milk, preferably overnight. This will give you tender (or octopus) when you bite in them, not rubbery.
- The next day, wash and drain. Pat-dry the squids pockets. Chop the tentacles into small pieces.
Preheat oven to 200 degrees C.Prepare the sauce
Sauté the onion, mushrooms and tentacles in hot oil. Add the remaining ingredients for the sauce and cover. Let reduce over medium heat for 10-20 minutes. Discard the bay leaf. Season and stir in the shrimps. Turn off the heat.
- Mix the semi-cooked or at least al-dente cooked rice with 3 to 4 tbsp of this sauce and set aside.
- Fill to ¾ of each squid with the stuffing; use a spoon. Seal them with a toothpick.
- Pour some of the tomato sauce in the baking dish. Align the stuffed squid. Pour the remaining sauce over.
- Bake for about 20 minutes. Do not let the squids dry in the oven, spread the sauce over from time to time.
- Garnish with chopped parsley, a dash of olive oil before serving.
- If you over-stuff the squids, they’ll burst.