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Squid Stuffed with Rice, Shrimp and Broccoli Recipe

Squid with basil and tomato sauce. I really liked this recipe. I hope it tastes the same.

Servings	Prep Time
6	10minutes

Cook Time

90minutes

Servings	Prep Time
6	10minutes

Cook Time

90minutes

Ingredients

Instructions

Rinse the rice well. Pour water 1 cm above the rice. As soon as the water boils, reduce the heat to low, cover tightly and cook for 15 minutes. After 15 minutes, turn off the gas, put a paper towel between the cauldron and the lid and leave for another 15 minutes. After all this time, you will get the most wonderful and crumbly rice.
Wash broccoli, disassemble into inflorescences, remove the peduncle.
Defrost the shrimp, peel off the shell, remove the intestines.
Fry the broccoli in olive oil until half cooked, add the chopped shrimp and rice. Salt and pepper.
Stuff the squid not tightly with this mass (the rice will increase slightly in size during cooking). Chip off the edge with a toothpick.
Chop the onion, 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 turns out to be too thick, add a little water. Try, if necessary, to adjust the taste for yourself.
Transfer the sauce to a blender bowl, add fresh basil, whisk into a homogeneous mass.
Pour the sauce over the stuffed squid. Bake in the oven for 17 minutes at a temperature of 200 *, then turn on the convection mode and bake for another 3 minutes.
Remove the squid from the oven. Remove the skewers.
Slice each squid obliquely, pour over the sauce. Enjoy your meal!