Stuffed squid with tomato sauce
Calamari or squid, raw
800 g, (12 small), whole cleaned, tentacles reserved and finely chopped
2 clove(s), crushed
1 small, finely chopped, fronds reserved
1 medium, finely chopped
Brown rice microwave packet
Fresh lemon rind
1 tbs, finely grated
Reduced fat feta cheese
70 g, crumbled
700 g, garlic and onion variety
¼ cup(s), torn, plus extra small leaves to garnish
- Heat oil in a large non-stick frying pan over medium-high heat. Cook chopped tentacles, garlic, chopped fennel and zucchini, stirring, for 5 minutes or until fennel has softened. Transfer to a bowl to cool.
- Heat rice following packet instructions. Add rice, reserved fennel fronds, rind and feta to fennel mixture. Mix well. Spoon rice stuffing into squid hoods, securing ends with toothpicks.
- Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook squid, turning, for 3–4 minutes or until browned. Add passata and torn basil and bring to the boil. Reduce heat and simmer, covered, turning squid occasionally, for 30–35 minutes or until squid is tender. Serve with extra basil.