Name: Squid stuffed with rice, currants and pine nuts
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 12 squid (800g); 1/4 cup (60ml) olive oil; 1 bunch onion (150g), chopped finely; 2 clove garlic, chopped finely; 1/2 cup (100g) white long-grain rice; 3/4 cup (180ml) fish stock; 2 tablespoon dried currants; 2 tablespoon roasted pine nuts; 25 gram baby spinach leaves, sliced thinly; 1 tablespoon finely shredded fresh mint leaves; 1 teaspoon finely grated lemon rind; 2 tablespoon lemon juice; salt and pepper, to taste

Ingredients

12 squid (800g)

1/4 cup (60ml) olive oil

1 bunch onion (150g), chopped finely

2 clove garlic, chopped finely

1/2 cup (100g) white long-grain rice

3/4 cup (180ml) fish stock

2 tablespoon dried currants

2 tablespoon roasted pine nuts

25 gram baby spinach leaves, sliced thinly

1 tablespoon finely shredded fresh mint leaves

1 teaspoon finely grated lemon rind

2 tablespoon lemon juice

salt and pepper, to taste

Method

1.Clean squid; reserve tentacles and wing. Cut tentacles and wings into small pieces.

2.Heat 1 tablespoon of the oil in medium heavy based saucepan; cook onion and garlic, stirring, until onion softens.

3.Add rice; stir to coat in onion mixture. Stir in squid pieces, stock, currants and pine nuts. Simmer, covered tightly, about 10 minutes or until liquid has evaporated and rice is tender.

4.Stir spinach leaves, mint, rind and juice into rice mixture; season. Spoon rounded tablespoons mixture into squid tubes leaving 1cm gap; secure ends with toothpicks.

5.Preheat oven to 180°C/350°F.

6.Heat remaining oil in large frying pan; cook squid, in batches, until browned lightly. Transfer squid to oven tray, roast uncovered, about 5 minutes or until squid is opaque and filling is heated through.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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