Stuffed Squid with Feta, Rice and Spinach

Ingredients

• 8 whole squid tubes, cleaned
• 150 g long-grain rice
• 100 g baby spinach
• 120 g feta cheese
• 400 g tinned chopped tomatoes
• 3 garlic cloves
• 3 tbsp olive oil
• 15 g fresh mint

Method

1. 1

   Par-cook the rice in salted boiling water for 8 minutes, then drain. Wilt the spinach in a dry pan, squeeze dry, and roughly chop.

2. 2

   Combine the rice, spinach, crumbled feta, and torn mint leaves. Season generously and use to stuff the squid tubes two-thirds full, securing the ends with a cocktail stick.

3. 3

   Heat 2 tablespoons of olive oil in a wide, lidded pan and brown the stuffed squid for 2 minutes each side. Remove and set aside.

4. 4

   Add the remaining olive oil and crushed garlic to the pan, cook for 1 minute, then pour in the chopped tomatoes. Season and bring to a simmer.

5. 5

   Return the squid to the pan, cover, and cook gently for 25–30 minutes until the squid is tender and the rice inside is fully cooked. Serve with crusty bread.