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Raciónes: 4


Cost per serving $0.34 view details
  • 8 x Squid
  • 1/4 c. Extra virgin olive oil
  • 1/2 c. Minced onion
  • 2 x Garlic cloves, minced
  • 1/2 x Lemon, minced
  • 4 x Bay leaves
  • 1/4 tsp Dry thyme, crushed
  • 1 dsh Paprika Salt, pepper
  • 1 Tbsp. Flour
  • 4 c. Cooked rice Parsley sprigs (optional) Lemon wedges (optional)


  1. Squid was prepared this way for us on the beach on Catalina Island. Created
  2. Clean squid. Separate head from body, reserving legs and ink sac. Chop legs and reserve. Squeeze ink from sac over small bowl and reserve ink. Remove quill from body and peel off outer skin of squid. Set squid aside. Heat half of oil in large skillet over medium coals or possibly on stovetop. Add in onion, garlic, lemon, bay leaves, thyme and paprika and season to taste with salt and pepper. Cook till onion is translucent/soft. Mix ink with flour to make paste. Add in minced legs, half of onion mix from pan and half of rice.
  3. Season to taste with salt and pepper. Stuff squid with rice mix and secure opening with wood picks. Heat remaining onion mix in skillet.
  4. Place stuffed squid in pan and cook, turning often, till golden brown on all sides, about 10 min. Remove squid and bay leaves and spread remaining rice in layer in pan. Arrange squid over rice, cover and cook 10 min longer. Serve squid over rice and garnish with parsley sprigs and lemon wedges, if you like.


Nutrition Facts

Amount Per Serving %DV
Serving Size 38g
Recipe makes 4 servings
Calories 137  
Calories from Fat 120 88%
Total Fat 13.56g 17%
Saturated Fat 1.88g 8%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 1mg 0%
Potassium 40mg 1%
Total Carbs 4.0g 1%
Dietary Fiber 0.5g 2%
Sugars 0.88g 1%
Protein 0.53g 1%
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