Stuffed squid with piperade

Servings : 4
Prep time : 15 minutes
Cook time : 35 minutes

Ingredients

• 8 squid tubes
• 200g of rice
• 2 red peppers
• 1 tomato
• 1 onion
• 1 clove of garlic
• 3 tablespoons of olive oil
• 1 tablespoon of Spanish spices
• Salt and pepper

Preparation

1. Remove the skins and the heads from the squid. Cut off the tentacles, gut then rinse the inside.
2. Chop the vegetables and the tentacles into small cubes.
3. Brown the onion in a frying pan with 2 tablespoons of oil.
   Add the rice, the vegetables, the tentacles and crushed garlic.
   Continue cooking for a further 3 minutes. Season with salt, pepper and the spices.
   Pour 50cl of hot water over this, and allow it to cook for 15 minutes, until all the liquid has evaporated.
4. Fill the squid tubes with this mixture and seal with a toothpick.
5. Place these into an oven dish, drizzle with a little oil and cook for 15 minutes in a hot oven.
   Serve piping hot.

Recipe taken from the book Boat cooking - Solar Éditions