You\u2019ll love this light, healthful version of calamari, with flavors straight from the Aegean Islands. The tender texture of the baby squid in this unique dish lends itself to a straightforward cooking style. You may also cook full-size squid this way, but you will need to increase the filling quantities and cooking time.<\/p>\n
Heat 1 TBS of olive oil<\/strong> in a large wide skillet over medium heat. Add the onion<\/strong> and saut\u00e9 until golden, about 5 minutes.<\/p>\n Add the spinach, rice, parsley, dill, salt, pepper,<\/strong> and red chili flakes<\/strong><\/span> and cook for 1 minute. Take the mixture off the heat and allow it to cool slightly.<\/p>\n Stuff the baby squid<\/strong> three-quarters of the way full of stuffing.<\/strong> Secure the top with a toothpick, leaving a little bit of room between the toothpick and the top of the stuffing for the rice<\/strong> to expand while cooking.<\/p>\n Heat the remaining olive oil<\/strong> in a large frying pan over medium heat. Brown the squid<\/strong> on all sides.<\/p>\n Add the stock,<\/strong> cover, and simmer on low until cooked through, 15 to 20 minutes, or until the rice<\/strong> is tender to the bite and the squid<\/strong> are cooked through. Season the tentacles and add after the 10 minute mark.<\/p>\n Serve with bread such as ciabatta or focaccia.<\/p>\n","protected":false},"excerpt":{"rendered":" Yield: 4 The Ultimate Mediterranean Diet Cookbook by Amy Riolo You\u2019ll love this light, healthful version of calamari, with flavors straight from the Aegean Islands. The tender texture of the baby squid in this unique dish lends itself to a straightforward cooking style. You may also cook full-size squid this way, but you will need to increase the filling quantities and cooking time. 2TBS olive oil, divided 1small yellow onion, finely chopped 1lb spinach, fresh \u00bccup short grain rice 2TBS…<\/p>\n