1 ½ kg of large squid
1 cup of rice
2 chopped onions
10 tablespoons of olive oil
½ glass of white wine
1 bunch of chopped parsley
Clean the squid, remove the bone, eyes and hard parts and wash well. Cut the squid tentacles into small pieces and fry them in a pan with 5 tablespoons of oil together with the onions, until the tentacles run out of juice and the onions soften and take on a slightly golden color.
Add the rice to the pan and stir for 1 minute, then add the white wine, to bring it to a slight boil, without evaporating all the wine. Add ¾ of the chopped parsley, salt and pepper to your taste and cook for another 2-3 minutes. Remove from heat.
Fill the squid with this mixture up to ¾ of the way, leaving room for the rice to swell. Close the mouths of the squid with a toothpick. Put the squids in the remaining olive oil in a wide pan and fry them for a while on each side, just to give them color.
Fill the pan with water until it covers the squid ¾ of the way, lower the heat, put the lid on and let it boil. You can also choose to boil them in tomato sauce, but this is the basic recipe for stuffed squid, to keep completely to their taste.
Serve whole or cut into thick rings, after tossing the rest of the parsley on top.
A po parapërgatit Sali Berisha
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