Stuffed vegetables and leaf rolls
A seafood dish from the Aegean coast, made by filling squid bodies with rice pilaf seasoned with dill and spices, then cooking them gently. Its delicate texture and lightly salty, lemony flavor make it a standout dish for guests.
Sauté the finely chopped onion in olive oil. Add the rice, dill, black pepper and salt, and sauté for a few more minutes. Remove from the heat and let cool slightly.
Fill the cleaned squid bodies about two-thirds full with the cooled rice mixture. Secure the openings with toothpicks.
Arrange the stuffed squid in a wide pan. Add the olive oil, lemon juice and a little water. Cover and cook over medium-low heat for 25–30 minutes.
Remove the toothpicks, slice the cooked squid, drizzle with the cooking liquid and serve hot.
Do not pack the squid bodies too tightly; the rice expands as it cooks and can tear the squid. Do not extend the cooking time, or the squid may become tough and rubbery. Allergen: contains seafood (squid).
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.