Squid stuffed with rice, spinach and herbs in tomato

Ingredients

For 1 serving

• Squid220 g
• White rice45 g
• Spinach120 g
• Spring onions2
• Dill3 g
• Mint3 g
• Tomato passata150 g
• Garlic1 clove
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: shellfish,

Method

1. Clean the squid: pull off the head with the tentacles, remove the innards and the clear quill and peel the bodies, keeping them whole. Cut away the eyes and beak and chop the tentacles. Rinse everything and pat dry.
2. Slice the spring onions, wash and chop the spinach and chop the dill and mint. Rinse the rice.
3. Heat half the extra virgin olive oil in a frying pan over medium heat and fry the spring onions and tentacles for 3 minutes. Add the rice, spinach, herbs, salt and black pepper and cook for 5 minutes, stirring, until the spinach has wilted.
4. Fill the squid only halfway, as the rice swells as it cooks, and close them with a cocktail stick.
5. In a saucepan heat the remaining oil over medium heat with the crushed garlic for 1 minute, add the tomato passata, a glass of water and a pinch of salt and lay in the squid. Cover and simmer over low heat for 35 minutes, turning halfway, until tender and the rice inside is cooked. Remove the sticks and serve with the sauce.