Entree: Turkey – Aegean Turkey – Aegean Style Stuffed Squid (Squid tubes stuffed with herbed rice, pine nuts and currants, cooked in olive oil and tomato-lemon sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Total 1 hr 5 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 6 medium squid, cleaned (approx. 1 lb (450 g))
- 2 tbsp (30 ml) olive oil, plus extra for drizzling
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup (200 g) short-grain rice, rinsed
- 1/4 cup (35 g) pine nuts, lightly toasted
- 1/4 cup (40 g) currants or sultanas
- 1/2 cup (120 ml) dry white wine or water
- 1 cup (240 ml) tomato passata or crushed tomatoes
- 1 tbsp (15 ml) tomato paste
- 1/4 cup (15 g) fresh parsley, chopped
- 2 tbsp (6 g) fresh dill, chopped
- 1 tbsp (3 g) fresh mint, chopped
- 1 lemon, juice and zest separated
- 1 tsp (5 g) sugar (optional, to balance acidity)
- 1 to 1 1/2 tsp (5–8 g) kosher salt, to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 cup (240 ml) water or light fish/vegetable stock
- 8–10 small wooden toothpicks

Show original ingredient measurements

- 6 medium squid, cleaned (approx. 1 lb / 450 g)
- 2 tbsp (30 ml) olive oil, plus extra for drizzling
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup (200 g) short-grain rice, rinsed
- 1/4 cup (35 g) pine nuts, lightly toasted
- 1/4 cup (40 g) currants or sultanas
- 1/2 cup (120 ml) dry white wine or water
- 1 cup (240 ml) tomato passata or crushed tomatoes
- 1 tbsp (15 ml) tomato paste
- 1/4 cup (15 g) fresh parsley, chopped
- 2 tbsp (6 g) fresh dill, chopped
- 1 tbsp (3 g) fresh mint, chopped
- 1 lemon, juice and zest separated
- 1 tsp (5 g) sugar (optional, to balance acidity)
- 1 to 1 1/2 tsp (5–8 g) kosher salt, to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 cup (240 ml) water or light fish/vegetable stock
- 8–10 small wooden toothpicks

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Prepare the filling: Heat 2 tbsp (30 ml) olive oil in a skillet over medium heat. Sauté the onion until translucent, about 5 minutes, then add garlic and cook 30 seconds. Stir in the rice and toast 2 minutes. Add pine nuts, currants, white wine (or water) and 1/2 cup (120 ml) of the stock; simmer until the liquid is mostly absorbed, about 6–8 minutes. Remove from heat and fold in parsley, dill, mint, lemon zest, 1/2 tsp (2–4 g) salt and pepper. Let the mixture cool slightly.
2. Stuff and seal the squid: Spoon the cooled rice mixture into each squid tube without overfilling (leave about 1/2 inch (1.27 cm) headroom so rice can expand). Secure openings with wooden toothpicks. Reserve any tentacles to chop and add to the sauce if desired.
3. Make the braising sauce: In a wide, shallow pan large enough to hold the squid in a single layer, warm a little olive oil and add the tomato passata, tomato paste, remaining 1/2 cup (120 ml) stock, lemon juice, sugar (if using), remaining salt and 1/4 tsp (1 g) pepper. Bring to a gentle simmer.
4. Braise the stuffed squid: Place the stuffed squid in the sauce seam-side down, add any reserved tentacles, cover partially, reduce heat to low and simmer gently for 30–35 minutes until squid is tender and rice is fully cooked. Turn squid once halfway through to coat with sauce.
5. Finish and serve: Adjust seasoning with salt, pepper and more lemon juice if needed. Serve warm or at room temperature with a drizzle of olive oil and extra chopped parsley and lemon wedges alongside.

1. Prepare the filling: Heat 2 tbsp (30 ml) olive oil in a skillet over medium heat. Sauté the onion until translucent, about 5 minutes, then add garlic and cook 30 seconds. Stir in the rice and toast 2 minutes. Add pine nuts, currants, white wine (or water) and 1/2 cup (120 ml) of the stock; simmer until the liquid is mostly absorbed, about 6–8 minutes. Remove from heat and fold in parsley, dill, mint, lemon zest, 1/2 tsp (2–4 g) salt and pepper. Let the mixture cool slightly.
2. Stuff and seal the squid: Spoon the cooled rice mixture into each squid tube without overfilling (leave about 1/2 inch headroom so rice can expand). Secure openings with wooden toothpicks. Reserve any tentacles to chop and add to the sauce if desired.
3. Make the braising sauce: In a wide, shallow pan large enough to hold the squid in a single layer, warm a little olive oil and add the tomato passata, tomato paste, remaining 1/2 cup (120 ml) stock, lemon juice, sugar (if using), remaining salt and 1/4 tsp (1 g) pepper. Bring to a gentle simmer.
4. Braise the stuffed squid: Place the stuffed squid in the sauce seam-side down, add any reserved tentacles, cover partially, reduce heat to low and simmer gently for 30–35 minutes until squid is tender and rice is fully cooked. Turn squid once halfway through to coat with sauce.
5. Finish and serve: Adjust seasoning with salt, pepper and more lemon juice if needed. Serve warm or at room temperature with a drizzle of olive oil and extra chopped parsley and lemon wedges alongside.