- 4 large fresh squids or 6 smaller ones
- 5-6 tbsps olive oil
- 8 tbsps rice (washed)
- 1 onion (large, chopped)
- 2 cloves garlic (minced)
- 1/5 cup dry white wine
- 1/2 cup fresh parsley (chopped)
- 2 tbsps mint leaves (thinly sliced fresh)
- 2 cups tomato passata
- 2 cups warm water or broth of your choice
- 2 potatoes
- 1 pinch Hot Paprika Flakes “Boukovo”
- 1 tsp salt (to taste)
- fresh thyme leaves (as garnish)
Using kitchen scissors, cut open the body and open out. Wash well, then pat dry. Cut fins and tentacles and chop.
Heat 3 tbsps olive oil in a shallow saucepan and add the squid, onions and garlic. Add the wine and simmer until all the liquid has evaporated and the onions are tender. Add the rice, the half of passata, salt and paprika flakes. Simmer very gently on the lowest heat, stirring occasionally, about 5 mins. Turn off the heat, add the fresh parsley and leave to stand.
Use a small spoon to stuff the squids carefully and close the top with toothpicks, lest we leave the stuffing.
Heat 3 tbsps olive oil, add the squids and raise the heat until the squid start to release their juices. Incorporate the passata and water. Peel potatoes and cut. Place sliced potatoes in the sauce. Simmer 45 minutes stirring occasionally until the sauce thickens.
Serve the squids with potatoes, sauce and more fresh thyme leaves sprinkled over the top as garnish.