This recipe, made by stuffing squid bodies with a filling of rice, cheese, and spices and cooking over low heat, offers a stylish alternative for seafood tables. Sliced thin and served, it also draws attention with its presentation.
Sauté the onion in olive oil, add the rinsed rice and stir for a few minutes; remove from heat and mix with crumbled cheese, dill, salt and black pepper.
Fill the cleaned squid bodies about two-thirds full with the filling and close the openings with toothpicks.
Cook the stuffed squid in an olive-oiled pan over low heat, turning occasionally, then add lemon juice and cook for a few more minutes.
Let the cooked squid rest for a few minutes, then slice into rings and serve.
Important: Don't overfill the calamari with the stuffing — the rice expands when cooked and the body can tear; filling it about two-thirds full is enough. Allergen: contains mollusks (calamari) and milk/dairy products (cheese).
If you close the opening of the squid with a toothpick, you prevent the filling from spilling out during cooking.
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