Squid stuffed with rice, currants and pine nuts

  • 1 hr cooking
  • Serves 4
  • Print


Squid stuffed with rice, currants and pine nuts
  • 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


Squid stuffed with rice, currants and pine nuts
  • 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.

More From Women's Weekly Food