STUFFED CALA­MARI WITH RICE

Better Homes and Gardens (Australia) - - Mediterranean Food -

Prepa­ra­tion time 20 mins Cooking time 45 mins Serves 6-8

4 Tbsp ex­tra vir­gin olive oil 1 brown onion, finely diced 2 cloves gar­lic, minced

1 cup short-grain rice

125ml dry white wine

2 Tbsp dill, finely chopped,

plus ex­tra sprigs to serve

2 Tbsp flat-leaf pars­ley

leaves, finely chopped Sea-salt flakes and freshly ground

black pep­per, to sea­son

8 small whole cala­mari, cleaned

and skinned, ten­ta­cles re­served 400ml can chopped toma­toes 125ml wa­ter

Juice of 1 le­mon

2 Tbsp tomato paste STEP 1 Heat 3 ta­ble­spoons of the oil in large, deep non-stick fry­ing pan. Add onion and gar­lic. Cook for 5 min­utes. Add rice and cook for 2 min­utes, stir­ring. Pour in wine and cook un­til wine has re­duced by half.

STEP 2 Stir in herbs and sea­son. Spoon rice mix­ture into cala­mari tubes un­til half full and se­cure closed with a tooth­pick.

STEP 3 Com­bine toma­toes, wa­ter, le­mon juice and tomato paste. Sea­son and set aside.

STEP 4 Heat re­main­ing oil in same fry­ing pan over medium-high heat. Cook cala­mari tubes and re­served ten­ta­cles for 5 min­utes, turn­ing un­til lightly browned all over. Add tomato mix­ture, bring to the boil. Re­duce heat to low, cover with a lid and sim­mer gently for 30 min­utes. Serve cala­mari in a bed of cooking liq­uid gar­nished with ex­tra dill.

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