Squid stuffed with rice in the oven 2

Oven-baked squid stuffed with rice is a great dish for a family dinner. Thanks to the tomato sauce, it turns out to be very juicy and tender. Such a dish will not only appeal to all your household members, but also bring undoubted benefits to their health, since it contains a lot of protein, valuable dietary fiber and very little fat. And the dish does not take too long to prepare and is not at all difficult! By the way, it is also ideal for lunch at work: put the cooled squid stuffed with rice into a container and take it with you to the office.

Ingredients

• 800 g peeled small squid carcasses
• 250g cooked basmati rice
• 2 medium onions
• 50 g pine nuts
• 1 tsp sumac
• 1/2 tsp dried chili flakes
• olive oil
• salt, freshly ground black pepper
• For tomato sauce:
• 5 ripe tomatoes
• 1 head of garlic, preferably young
• 1 medium onion
• 3 tbsp. l. olive oil
• 1/2 tsp Sahara
• salt, freshly ground black pepper

Directions

1. Make tomato sauce for the stuffed squid. Cut the tomatoes, place in a bowl and pour boiling water over for 2 minutes. Douse with cold water and peel. Cut the tomatoes into small pieces.
2. Peel and chop the garlic. Place in a mortar with 1 tsp. coarse salt and rub into a paste.
3. Peel and finely chop the onion for the sauce for the stuffed squid. Heat oil in a saucepan over medium heat, add onion and sauté, stirring occasionally, until light golden brown. Increase heat and add 2 tsp. garlic paste, tomatoes and sugar, pepper well. Simmer for 10 minutes, until the sauce thickens slightly.
4. Prepare the filling. Finely chop 200 g of squid, put in a bowl, add a little salt and pepper, pour 1 tbsp. l. butter and stir.
5. Toast the pine nuts in a dry skillet until golden brown. Set aside half and chop coarsely.
6. Peel the onion and chop finely. Heat a skillet over medium heat with 2 tbsp. l. oil and fry the onion until golden brown, 5 minutes. Add remaining garlic paste and chopped squid, and cook together for 2 minutes. Put chopped pine nuts, sumac, chili flakes in the filling, stir and heat for 2-3 minutes. Add rice, lightly salt and pepper, stir the filling and remove from heat. Cool it down.
7. Preheat oven to 190 ° C. Fill the squid carcasses loosely with the filling and chop off the hole with wooden skewers.
8. Heat a refractory skillet with olive oil and brown the stuffed squid on all sides. Pour in the tomato sauce and bake in the oven for 15 minutes.
9. Sprinkle the rice-stuffed squid with the leftover pine nuts before serving.