- 1 kilogram (kg) squid
- 150 gram (g) rice
- 1 onion
- 3 clove(s) garlic
- 2 eggs
- 1 deciliter (dl) extra virgin olive oil
- 1 deciliter (dl) white wine
- 1/2 cup chopped fresh parsley
- 1 pinch salt
- 1 pinch pepper
- Clean the squid cut off the head and the legs and cut them into small pieces. In a pan, fry onions and garlic and chopped pieces of squid. Reduce heat and add the rice in the pan then the pour a little water and white wine.
Cook for 25 minutes.
Add the parsley and eggs. With this filling fill the squid and close the openings with a toothpicks. Greased a baking dish with oil and arranged stuffed squid . During cooking add a some olive oil. Squid are baked for 20 minutes.
Roast squid sprinkled with chopped garlic and parsley.