🦑 Stuffed Squid Fricassee with Rice and Ouzo

🌿 Seafood flavour with herbs, lemon and an aromatic filling

Stuffed squid fricassee combines the delicate flavour of squid with a rich filling of rice, pine nuts, black raisins, parsley and fresh basil.

A touch of cinnamon gives the filling a warm aroma, while lemon adds the freshness needed to keep the dish balanced.

The stuffed squid are baked over a layer of leek, spinach or chard and celeriac, then finished with olive oil, lemon and ouzo.

The result is a complete seafood dish with tender squid, aromatic rice and vegetables cooked in the juices of the dish.

🦑 Clean the squid

Clean the squid thoroughly and rinse under cold water.

Carefully remove the tentacles and chop them finely.

Keep the squid bodies whole so they can later be filled.

🧅 Prepare the base of the filling

Heat the olive oil in a large frying pan.

Add the finely chopped onion, garlic and tentacles.

Sauté for about 2 minutes, until the onion softens and the tentacles change colour.

🍚 Add the rice

Add the Carolina rice to the pan.

Continue sautéing for about 2 minutes, stirring so the grains become glossy and coated with olive oil.

🌰 Add the pine nuts and raisins

Add the cinnamon, pine nuts and black raisins.

Season with salt and freshly ground pepper and add one glass of water.

Stir and cook until the rice has absorbed most of the liquid and begins to develop a creamy texture.

The rice does not need to cook completely, as it will continue cooking inside the squid.

🌿 Finish the filling

Remove the pan from the heat.

Add the finely chopped parsley, fresh basil, lemon zest and lemon juice.

Mix well and allow the filling to cool slightly.

🥄 Stuff the squid

Carefully fill the squid bodies using a small spoon.

Do not fill them all the way to the top, as the rice will expand during cooking.

Close each squid with a toothpick.

🥬 Prepare the vegetables

Heat a little olive oil in a deep pan.

Add the leeks, celeriac, whole garlic cloves and spinach or chard.

Season with salt and pepper and sauté for about 2 minutes, until the greens begin to soften.

🍲 Arrange in the baking dish

Spread the sautéed vegetables across a baking dish.

Place the stuffed squid on top, leaving a little space between them.

As they bake, the juices from the squid blend with the vegetables and bring the whole dish together.

🍋 Prepare the lemon mixture

In a bowl, combine the olive oil, lemon juice and ouzo.

Whisk lightly until combined.

Pour evenly over the squid and vegetables.

Add about half a glass of water.

🔥 Bake

Bake in a preheated oven at 180°C for approximately 30 minutes.

The squid should be tender, the rice fully cooked and the celeriac soft.

Leave the dish to rest for a few minutes before serving.

🍋 Lemon, ouzo and herbs

Lemon is used in two different parts of the recipe: inside the aromatic filling and in the liquid used to bake the squid.

Ouzo adds a subtle anise aroma and pairs naturally with seafood.

Basil and parsley keep the filling fresh, while the small amount of cinnamon, raisins and pine nuts creates a more complex balance between savoury and lightly sweet flavours.

🍽️ Serving

Serve one stuffed squid per plate with plenty of leek, spinach or chard and celeriac.

Spoon over some of the lemony cooking juices from the baking dish.

The dish is excellent served hot or lukewarm and pairs beautifully with fresh bread.