| Prep Time | 10 minutes |
| Cook Time | 90 minutes |
| Servings |
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Instructions
- Rinse rice well. Pour water 1 cm above the rice. Once the water boils, reduce the heat to a minimum, cover tightly with a lid and cook for 15 minutes. After 15 minutes, turn off the gas, lay a paper towel between the cauldron and the lid and leave for another 15 minutes. After all this time you will have the most wonderful and crumbly rice.
- Wash broccoli, disassembled into florets, remove the stalk.
- Thawed shrimp, peel the shell, remove the intestine.
- Fry the broccoli in olive oil until half-cooked, add the chopped shrimp and rice. Salt and pepper.
- Stuff not tightly with this mass of squid (rice during cooking will increase slightly in size). Split the edge with a toothpick.
- Chop onions, garlic and tomatoes coarsely. Fry the onion in olive oil, then garlic, add tomatoes. After a couple of minutes, the tomato peel will separate from the tomato and it can be easily removed from the pan. Then add wine vinegar, salt, sugar, pepper, coriander, dry Basil. If the mass be too thick, add a little water. Try, if necessary, adjust the taste for yourself.
- Shift the sauce into a blender bowl, add fresh Basil, punch in a homogeneous mass.
- Pour the sauce over the stuffed squid. Bake in the oven for 17 minutes at 200*, then turn on the convection mode and bake for another 3 minutes.
- Get the squid out of the oven. Remove the skewers.
- Cut each squid obliquely, pour the sauce. Bon appetit!
