Stuffed squid

Name: Stuffed squid
Prep time: 40 min
Cook time: 55 min
Total time: 95 min
Yield: 4
Cuisine: Tunisie
Ingredients: 800 g cleaned squid, tubes and tentacles; 100 g dry white rice; 50 g eggs without shells; 40 g washed parsley, chopped; 150 g finely sliced onion; 400 g ripe tomatoes, diced; 40 g olive oil; 30 g tomato paste; 9 g crushed garlic; 10 g harissa; 3 g salt; 600 ml water

Stuffed squid : Tunisian stuffed fish or squid speciality.

Ingredients

800 g cleaned squid, tubes and tentacles
100 g dry white rice
50 g eggs without shells
40 g washed parsley, chopped
150 g finely sliced onion
400 g ripe tomatoes, diced
40 g olive oil
30 g tomato paste
9 g crushed garlic
10 g harissa
3 g salt
600 ml water

Preparation

Separate and finely chop the cleaned tentacles. Check that no hard parts remain in the tubes.

Parboil the rice in additional water for 10 minutes and drain; leave slightly firm as it will finish cooking in the squid.

Combine dry white rice, eggs without shells, washed parsley, chopped in a bowl. Mix until evenly combined without unnecessarily crushing the pieces.

Add chopped tentacles to the stuffing. Fill tubes only two-thirds full, close with toothpicks and count them so all are removed before serving.

Heat the allotted oil and sauté finely sliced onion, crushed garlic, olive oil over medium heat for 5 minutes, stirring without burning.

Add ripe tomatoes, diced, tomato paste, harissa, salt, water and mix carefully to distribute the ingredients and seasoning.

Place stuffed squid in the sauce and simmer covered for about 40 minutes until tender. Remove every toothpick before serving.

Serve hot once the texture is right, distributing the components evenly among the stated portions.