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Greek Style Squid

A unique seafood preparation of squids stuffed, baked and served with an appetizing sauce This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Squid, Rice
Cuisine Fusion
Course Main Course Seafood
Prep Time 31-40 minutes
Cook time 31-40 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Non Veg
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Ingredients list for Greek Style Squid

  • 6 medium Squid
  • 1/4 cup Rice
  • 2 medium Spring onions chopped
  • 1/2 cup Pine nuts(chilgoza) chopped
  • 1/4 cup Blackcurrants chopped
  • 1 tablespoon Fresh parsley chopped
  • 1 Egg whisked
  • 1 teaspoon Lemon rind grated
  • 2 tablespoons Olive oil
  • to taste Salt
  • 1 medium Onion chopped
  • 2 cloves Garlic chopped
  • 4 large Tomatoes chopped
  • 2 tablespoons Red wine
  • a few sprigs Fresh oregano chopped

Method

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  1. Remove heads, clean the insides of squids to make hollow tubes and wash them thoroughly. To prepare stuffing, cook rice in one cup of salted boiling water till almost done. Drain and set aside.
  2. In a large bowl combine cooked rice, spring onions, pinenuts, black currants, parsley, half of the whisked egg, lemon rind, one tablespoon olive oil and salt. Mix well and stuff this mixture into the hollow squid tubes. Secure the ends with a toothpick and place the stuffed squids in a single layer in a casserole dish.
  3. To prepare the sauce, wash, blanch and finely chop tomatoes. Preheat oven to 180º C. Heat the remaining oil in a pan, add onion and garlic and sauté on medium heat for two minutes. Add tomatoes, wine, oregano and salt and cover and cook on low heat for eight to ten minutes.
  4. Remove from heat and pour the sauce over the stuffed squids, cover with aluminium foil and bake in the preheated oven at 180º C for ten to fifteen minutes or until tender. Lift the squids out. Remove the toothpicks, slice the squids thickly, spoon sauce over them and serve.

Nutrition Info

Calories 1335
Carbohydrates 121.5
Protein 51.8
Fat 70.2
Other Fiber Zinc- 5.7mg
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