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Stuffed Squid

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Recipe By Chef Jim Coleman

Wacky Wednesday is the day to try something new. If you’ve never cooked squid why not give this creature of the sea a try? This version is healthier than the traditional fried calamari.

Serves 8 to 10 people



  • 2 pounds medium squid, washed and cleaned
  • 1 cup long grain rice
  • 1 level teaspoon sugar
  • 1½ cups of olive oil
  • pinch of cinnamon
  • 1 ripe tomato
  • plenty of chopped parsley
  • 2 medium onions, chopped
  • 2 tablespoons golden raisins
  • Salt and pepper to taste


    1. Wash and clean the squid. Finely chop the tentacles of the squid. Place in a bowl. Wash the rice and place it in the bowl with the squid.
    2. Get the olive oil hot in a deep frying pan and put in the finely chopped onions. As soon as they are transparent put in the squid, rice, salt, pepper, sugar cinnamon, raisins and a wine glass of water.
    3. Add carrots, parsnips and fennel, thyme, paprika, dried dill weed, tomatoes, chicken broth, and clam juice. Bring to a boil, reduce heat, and simmer 15 minutes.
    4. As soon as the mixture is reduced to a thick paste, remove from the flame and add the finely chopped parsley. Half fill a body cavity of the squid with the filling and secure the top half with a toothpick. Arrange them in a pan, add the tomato and stew gently.
    5. The squid will be done when it’s easily punctured with a toothpick.
Photo by Flicker user toholio / CC BY-NC 2.0

Reminder: The ingredients in a recipe determine if it should be eaten every day, some days, or on special occasions. It's up to you and you doctor to determine what can be part of a healthy diet for you and any special needs you may have.

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Photo by Flicker user mollycakes / CC BY-NC 2.0

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