Stuffed Squid with Bonnet Rice

SERVINGS: 4-6

COOKING TIME: 60 – 70 MINUTES

INGREDIENTS

• 1/4 cup Bonnet Rice Tyroleza
• 1-1/2 kg Medium Squid
• 3/4 cup Olive Oil
• 1/2 cup Chopped Onion
• 1/2 cup Chopped Dill
• 2 tbsp Raisins (optional)
• 2 tbsp Pine Nuts
• 1/2 cup White Wine
• 1 cup Water
• 1 tbsp Lemon Juice
• Salt and Freshly Ground Pepper

INSTRUCTIONS

1. Clean and wash the squid. Separate the tentacles and chop them finely. Pierce the squid in several places with a skewer. Heat half the oil and sauté the onion and chopped squid tentacles. Remove from the heat and stir in the rice, dill, raisins, pine nuts, salt, and freshly ground pepper.
2. Stuff the squid halfway, as the rice will expand during cooking and the squid will shrink. Close the opening and secure it with wooden skewers.
3. If desired, before stuffing the squid, place them in a pot with a little water and stir over high heat for 5 minutes to release their water. This will shrink the squid, making them easier to stuff, allowing for more filling, up to 2/3 full.
4. Arrange the stuffed squid in a wide pot, drizzle with the remaining oil, and lightly sauté, turning them on all sides. Pour in the wine, add the water and lemon juice, cover, and simmer until tender and reduced to a light sauce.
5. If desired, thicken the sauce with 1 tsp cornstarch. Once removed from the heat, sprinkle with a little black pepper.

Serve with lemon slices.