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Poached lemon rice squid with tomato & caper salsa

  • 0:20 Prep
  • 0:55 Cook
  • 6 Servings
  • Advanced


  • 100g (1/2 cup) Basmati rice
  • 45g (1/4 cup) pine nuts
  • 2 lemons, rind finely grated
  • 2 tablespoons drained capers, finely chopped
  • 15 pitted kalamata olives, chopped
  • 2 large green shallots, trimmed, finely chopped
  • 1/4 cup chopped fresh basil
  • 2 tablespoons chopped fresh continental parsley
  • 1 egg, lightly whisked
  • Freshly ground black pepper
  • 4 large (about 100g each) cleaned squid hoods
  • 250ml (1 cup) Massel vegetable liquid stock

tomato & caper salsa

  • 4 very ripe tomatoes, finely diced
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon drained capers, finely chopped
  • 1 small garlic clove, crushed


  • 1
    Cook rice in a large saucepan of salted boiling water for 10 minutes. Drain, rinse under cold water and drain well.
  • 2
    Meanwhile, place pine nuts in a frying pan and cook, tossing, over medium heat for 3 minutes or until golden. Set aside to cool for 15 minutes.
  • 3
    Combine rice, pine nuts, lemon rind, capers, olives, green shallots, basil, parsley and egg in a medium bowl and mix well. Season with pepper.
  • 4
    Spoon rice mixture into the squid hoods and close the openings with toothpicks to secure.
  • 5
    Bring stock to the boil in a large saucepan and add the stuffed squid. Reduce heat to low and cook, covered, for 45 minutes or until squid is tender.
  • 6
    To make salsa, combine tomatoes, basil, capers and garlic in a bowl and mix well. Season with pepper.
  • 7
    Cut squid into 1.5cm-thick slices. Spoon salsa onto plates and arrange squid slices on top. Serve immediately.

Source: taste.com.au


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