Italian Style Stuffed Squid Recipe by 山口県漁協はぎ女性部
This recipe is translated from Cookpad Japan. See original: イタリアンイカめし Cooking Instructions 1 Remove the heads and innards from the squid, and wash them thoroughly. 2 Rinse the glutinous rice, soak it in water for 30 minutes, then drain well in a strainer. 3 Finely chop the onion. 4 Heat olive oil in a frying pan, add the grated garlic, then sauté the onion and glutinous rice. 5 When the rice becomes slightly translucent, add the diced tomatoes and chopped basil, stir-fry briefly, then remove from heat and let cool. 6 Once cooled, mix in the cheese. 7 Stuff the cooled mixture from step 5 into the squid from step 1, and secure the openings with toothpicks. 8 In a pot, bring the ingredients from (A) to a boil, arrange the stuffed squid in the pot, and simmer for 20 minutes. 9 Cut each squid into thirds, pour some of the cooking sauce over them, top with shredded mozzarella cheese, and use a kitchen torch to melt the cheese. Garnish with torn basil leaves. 1 Remove the heads and innards from the squid, and wash them thoroughly. 1 Remove the heads and innards from the squid, and wash them thoroughly. 2 Rinse the glutinous rice, soak it in water for 30 minutes, then drain well in a strainer. 2 Rinse the glutinous rice, soak it in water for 30 minutes, then drain well in a strainer. 3 Finely chop the onion. 3 Finely chop the onion. 4 Heat olive oil in a frying pan, add the grated garlic, then sauté the onion and glutinous rice. 4 Heat olive oil in a frying pan, add the grated garlic, then sauté the onion and glutinous rice. 5 When the rice becomes slightly translucent, add the diced tomatoes and chopped basil, stir-fry briefly, then remove from heat and let cool. 5 When the rice becomes slightly translucent, add the diced tomatoes and chopped basil, stir-fry briefly, then remove from heat and let cool. 6 Once cooled, mix in the cheese. 6 Once cooled, mix in the cheese. 7 Stuff the cooled mixture from step 5 into the squid from step 1, and secure the openings with toothpicks. 7 Stuff the cooled mixture from step 5 into the squid from step 1, and secure the openings with toothpicks. 8 In a pot, bring the ingredients from (A) to a boil, arrange the stuffed squid in the pot, and simmer for 20 minutes. 8 In a pot, bring the ingredients from (A) to a boil, arrange the stuffed squid in the pot, and simmer for 20 minutes. 9 Cut each squid into thirds, pour some of the cooking sauce over them, top with shredded mozzarella cheese, and use a kitchen torch to melt the cheese. Garnish with torn basil leaves. 9 Cut each squid into thirds, pour some of the cooking sauce over them, top with shredded mozzarella cheese, and use a kitchen torch to melt the cheese. Garnish with torn basil leaves. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Baked macaroni and cheese Chocolate Chip Walnut Banana Bread Baked Cod with Ginger and Cilantro Coffee crunch cake Burnt almond cake Baked macaroni and cheese Chocolate Chip Walnut Banana Bread Baked Cod with Ginger and Cilantro Coffee crunch cake Burnt almond cake Farali Uttapam Omelette with sausage and corn Sabudana khichdi مومو سموسے مٹر پلاو Kaali Maash ke Dahi Badey Farali Appe Poha Tikki Chat & Poha Waffle (with only one mixture) Multicolour Salad Puff sticks with cheese and bacon Farali Uttapam Omelette with sausage and corn Sabudana khichdi مومو سموسے مٹر پلاو Kaali Maash ke Dahi Badey Farali Appe Poha Tikki Chat & Poha Waffle (with only one mixture) Multicolour Salad Puff sticks with cheese and bacon