Stuffed Squid with Bulgur and Mitsides Tomatoes
---
INGREDIENTS
- • --- 2 kg fresh large or small squid, cleaned
- • --- ¼ cup (65ml) olive oil
- • --- 3 spring onions (50g) finely chopped
- • --- 1 small (100g) carrot grated on the fine side of the grater
- • --- 1 sweet red pepper, approx. 100g, finely chopped
- • --- 1 sweet green pepper, approx. 100g, finely chopped
- • --- 1/2 cup (75g) Mitsides bulgur
- • --- ½ cup (125ml) dry white wine
- • --- 1 teaspoon (20g) Mitsides tomato paste
- • --- 1 can (400g) Mitsides chopped tomatoes
- • --- 1 natural vegetable stock cube
- • --- ½ cup (20g) finely chopped parsley
- • --- 1 lemon, juiced
- • --- 1 teaspoon salt
- • --- 1/3 teaspoon black pepper
- • --- 1 package (200g) crumbled feta
For the sauce:
- • --- ¼ cup (65ml) olive oil
- • --- 1 cup (200g) strained tomatoes, Mitsides Passata
- • --- ½ cup (125ml) dry white wine
METHOD
- 1. Rinse the squid well. Finely chop any tentacles that are too large to fit into the stuffing. In a pan, add the olive oil and sauté the spring onions for about 3-4 minutes.
- 2. Add the tentacles and continue sautéing. Add the grated carrot and peppers. Stir and let them soften slightly. Add the bulgur and stir. Pour in the wine and let the alcohol evaporate. Add the tomato paste, chopped tomatoes, and stock.
- 3. Simmer until the liquids have almost evaporated. Add the lemon juice, salt, pepper, and let the mixture simmer for 1-2 minutes. Add the parsley and turn off the heat. Let the mixture cool down slightly. Add the crumbled feta and stir.
- 4. Stuff the squid with the filling up to 2/3 full. Leave some space because the bulgur will expand. Secure the head and tentacles at the opening of the squid with toothpicks. Place the squid in a baking dish and drizzle with the olive oil and tomato.
- 5. Pour the wine into the baking dish and bake in a preheated oven at 180°C for 30-35 minutes. Halfway through baking, turn the squid over. Alternatively, you can cook the squid in a pot for 40-50 minutes. Serve the squid hot, accompanied by the tomato sauce from the baking dish.
