World Cuisine

  • 6 medium squid (about 12 cm/5 inches long)
  • 1 bunch of flat-leaf parsley
  • 1 bunch of coriander
  • 5 oz (150 g) minced beef
  • 100 g (3½ oz) cooked rice
  • ¼ teaspoon pepper
  • 1 tablespoon paprika
  • 100 ml (3½ fl oz) passata (sieved tomatoes)
  • 2 tablespoons olive oil
  • 2 garlic cloves, sliced
  • ¼ teaspoon ground cumin
  • 200 ml (7 fl oz) water
  • ½ teaspoon tomato paste
  • salt

Wash and clean the squid and set aside. Wash and snip the parsley and coriander separately.

Mix together the meat, parsley, rice, salt to taste, pepper and half the paprika in a large bowl.

Stuff the squid pouches and secure with a toothpick.

Put the passata into a large casserole with the oil, garlic, coriander, cumin and the remaining paprika. Pour in the water and bring to a simmer. Add the squid and the tomato paste, cover, and simmer for 20 minutes. The squid should be tender and the sauce reduced.

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