Squid stuffed with rice and almonds

Instructions

1. Rinse the squid well, scrape off the fine veil that covers the body and tube, and trim off the wings. Reserve the tubes and chop tentacles, bodies, and wings. For the stuffing, heat the oil in a medium frying pan and fry the onion with the rice until the grains turn opaque.
2. Add the squid, almonds, and half the wine, and boil to evaporate the alcohol. Reduce the heat, add a splash of cold water, and simmer uncovered for about 10 minutes, until the rice has absorbed all the liquid. Stir in the herbs and season.
3. Place a teaspoon of the stuffing into each of the tubes, closing the opening with a cocktail stick. Do not overfill as the rice still needs room to expand. Place the stuffed squid in a pan, add the remaining wine and enough water to cover three-fourths of the caps. Bring to the boil, reduce the heat, cover, and simmer gently for 20-30 minutes, until the squid is perfectly tender. Garnish with pepper, dill, and a drizzle of oil. Serve warm or at room temperature. Do not reheat.

• Servings : 4-6
• Ready in : 60 Minutes
• Course : Appetizers, Main courses
• Recipe Type : beef, beef, Finger foods, recipes for spring, recipes for summer, recipes for winter
• Ingredient : Almonds, Dill, Ground black pepper, Olive oil, Onion, Parsley, Rice, Salt, Squids, White wine