Squid stuffed the Moroccan way

Recipe from Sale & Pepe magazine, December 2008.

Preparation steps

Wash the squid and leave it to drain on a paper towel. Put the rice to cook in 150 ml of water, then when it boils, reduce the heat and cook until al dente. Transfer to a deeper pan, then add a little oil, chopped red onion, parsley, 1 clove of garlic, chopped tentacles, spices and chopped olives. Cook for a few minutes, then add lemon juice and grated zest. The rice should be slightly creamy, so fry a little more. Finally add the chopped cashews. Fill squids with this mass and fasten them with toothpicks.
Cut the potatoes into thin slices. Arrange on a baking sheet, add salt and pepper, arrange the squid on top and salt and pepper them, toss around the unpeeled garlic cloves, pour oil and bake for about half an hour in a preheated oven at 180 C. Towards the end, you can turn on the infra-rouge to brown, a minute or two.

Ingredients

500 gcleaned squid
50 grice
500 gpotatoes
1 head + 1 chengarlic
1 smallred onion (about 50 g)
half connectionprimrose leaf
1/2 teaspooncinnamon
1 tspturmeric
1lemon
50 gsalted cashews
50 gpitted green olives
olive oil
pepper

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