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Rice-Stuffed Squid in White Wine
Small squid hoods are packed loosely with a tomato and cinnamon rice and braised gently in white wine until they are tender and the filling is plump and fragrant.
- YieldServes 4 as a main, or 6 as an appetiser
- Hands-on1 h
- Total2 h 20 min
- Difficulty
Ingredients
- 1 kgsmall squid, hoods about 10 to 12 cm long, cleaned
- to tastecoarse salt, for rubbing off the skinoptional
- 125 mlcorn oil
- 1onion, finely chopped
- 110 gshort-grain white rice
- 125 mltomato passata
- 1 piececinnamon stick, small
- 2cloves
- 60 mlwater
- to tastesalt
- to tasteblack pepper, freshly ground
- 125 mldry white wine
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