A seafood dish native to Aegean coastal cuisine, made by stuffing squid bodies with an olive-oil rice filling of rice, dill, and spices and cooking over low heat. With its delicate texture and lightly salty-lemony taste, it stands out on guest tables.
Sauté the finely chopped onion in olive oil, add the rice, dill, black pepper and salt, sauté a few minutes more and remove from heat, let it cool.
Fill the cleaned squid bodies two-thirds full with the cooled rice mixture and close the openings with a toothpick.
Arrange the stuffed squid in a wide pan, add olive oil, lemon juice and a little water on top, and cook covered over medium-low heat for 25-30 minutes.
Remove the toothpicks from the cooked squid and slice, drizzle with the cooking liquid and serve hot.
Important: don't overstuff the squid bodies, the rice expands while cooking and can tear the body. Caution: don't extend the cooking time, overcooked squid becomes rubbery. Allergen: this recipe contains seafood (squid).
Waiting for the filling to cool before sealing the squid's opening with a toothpick reduces the risk of the body tearing while stuffing.
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