Fasting with squid

17 March 2020
4 portions
Prep time
15 minutes
Total time
30 minutes

400 g whole squids, defrosted

300 g long rice

15-20 mushrooms

100 gr. frozen mixed vegetables

1 onion, finely cut

2 garlic cloves, finely cut

2 tbsps vegetable oil

Salt, pepper


Cook rice, let it cool and transfer it to a deep bowl.

Peel onions and garlic and cut them. Cut the mushrooms into small cubes.

In a pan, pour some olive oil and sauté onion and garlic until softened. Add the mushrooms and sauté. In another pan, add some oil and fry the frozen vegetables until warm, for a few minutes. Add the vegetables into the pan with the mushrooms. Stir well. Add the mix into the bowl of rice and stir well. Add salt and pepper.

Take the whole squids and fill them with the rice filling. Secure each squid with a toothpick.

Pour a little bit of oil in a heat proof resistant pan and place the squids, one next to each other. Add salt and pepper. Seal with foil and bake at 180C for 20 minutes. Remove the foil and cook for another 7-10 minutes until the squids are slightly golden-brown in colour.

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