INGREDIENTS

• 16 squid small tubes

• 1 cup olive oil

• 1 White onion finely chopped

• 1 cup of rice

• 1/2 cup of water

• 400g Mutti tomato puree

• Bunch of Parsley

• Bunch of mint

• 4 cloves crushed Garlic

• 5 sprigs of finely chopped spring onion

• 2 tbs Mutti Tomato paste double concentrate

• Freshly ground black pepper

• 1 Tsp Paprika

• 1/4 cup of Red wine

• 1 tbs Oregano

METHOD

1. Preheat the oven to 180°C

2. Under running water clean squid tubes and remove internal parts of squid, keeping the tentacles for the stuffing. Chop tentacles finely

3. In half of the oil fry the chopped tentacles, onion and garlic, cook until all ingredients are soft.

4. Add rice, water and tomato paste and continue stirring for 5-10 minutes.

5. Add in the herbs, salt, pepper and paprika, cook for a further 5 minutes.

6. Pour in the wine and stir until all combined.

7. Once stuffing has cooled, stuff each tube lightly. Secure the openings with toothpicks (5-8cm H).

8. In a heavy-bottomed oven dish, lay the squid side by side top-to-toe.

9. Pour any left-over mixture on top of the squid. Cover the dish with Mutti tomato puree, olive oil and water. Bake in a moderate oven for 30 minutes.  

Recipe, styling, and photography by Christina and Yiayia Rose, from Homemade By Rose, here is a little bit about them: Home is everything for Yiayia Rose and me. The name of my social platform Homemade By Rose is derived from her full-name Triantafilia in Greek, Rose in English. Home is the place where we enjoy the process of creating and learning. Cooking and entertaining for family and friends are passions for both of us—in fact, I’m sure I inherited my passion for these things from my Yiayia (and my mother)! Check out their Instagram page here.