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Ingredients
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100g (1/2 cup) Basmati rice
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45g (1/4 cup) pine nuts
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2 lemons, rind finely grated
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2 tablespoons drained capers, finely chopped
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15 pitted kalamata olives, chopped
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2 large green shallots, trimmed, finely chopped
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1/4 cup chopped fresh basil
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2 tablespoons chopped fresh continental parsley
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1 egg, lightly whisked
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Freshly ground black pepper
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4 large (about 100g each) cleaned squid hoods
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250ml (1 cup) Massel vegetable liquid stock
tomato & caper salsa
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4 very ripe tomatoes, finely diced
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2 tablespoons chopped fresh basil
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1 tablespoon drained capers, finely chopped
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1 small garlic clove, crushed
Method
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1Cook rice in a large saucepan of salted boiling water for 10 minutes. Drain, rinse under cold water and drain well.
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2Meanwhile, 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.
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3Combine rice, pine nuts, lemon rind, capers, olives, green shallots, basil, parsley and egg in a medium bowl and mix well. Season with pepper.
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4Spoon rice mixture into the squid hoods and close the openings with toothpicks to secure.
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5Bring 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.
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6To make salsa, combine tomatoes, basil, capers and garlic in a bowl and mix well. Season with pepper.
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7Cut squid into 1.5cm-thick slices. Spoon salsa onto plates and arrange squid slices on top. Serve immediately.
Source: taste.com.au
