Baked Stuffed Squid | Rice and Currants Recipe

Squid tubes stuffed with rice, currants and pine nuts, filled only two-thirds full so they cannot split. Serves 4 | 20 min soak | 35 min at 180 C Each tube is filled only two-thirds full and pinned shut. In the oven the squid shrinks while the rice swells, so a full tube would split. Two-thirds leaves room for both. Buy tubes that are already cleaned. A fishmonger will do it while you wait, and most frozen squid is sold that way. The rice goes in raw after its soak and cooks inside the tube, taking up the squid's own liquid as it goes, which is why it needs so little seasoning. Currants and pine nuts in a rice stuffing are an eastern Mediterranean habit, the same filling that goes into vine leaves and into Greek kalamarakia gemista. INGREDIENTS (serves 4) 4 squid tubes 200 g rice 80 g currants 60 g pine nuts 2 tbsp olive oil 1 tsp salt 4 cocktail sticks METHOD 1. Rinse the rice until the water runs clear, then soak for 20 minutes. 2. Toast the pine nuts in a dry pan until golden. 3. Mix the rice, currants, pine nuts, salt and 1 tbsp of the olive oil. 4. Rinse the squid tubes and snip off the tentacles. 5. Fill each tube two-thirds full and pin the mouth shut with a stick. 6. Stand the tubes close in a dish, salt the tops and drizzle with the last of the oil. 7. Bake at 180 C for 35 minutes, then cut across to serve. Do not overfill. The rice needs room to swell or the tubes split open. It keeps two days in the fridge and tastes better at room temperature than fridge cold. Cut the tubes across into rounds, spoon the dish juices back over, and serve with lemon and a green salad. Subscribe:    / @lumenlivingtv   More recipes:    / @lumenlivingtv   #StuffedSquid #Mediterranean #KitchenCatalog #Seafood