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Poached lemon rice squid with tomato & caper salsa
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Ingredients:
  • 100g (1/2 cup) Basmati rice
  • 45g (1/4 cup) pine nuts
  • 2 lemons, rind finely grated
  • 40.00 ml drained capers, finely chopped
  • 15 pitted kalamata olives, chopped
  • 2 large green shallots, trimmed, finely chopped
  • 62.50 ml chopped fresh basil
  • 40.00 ml chopped fresh continental parsley
  • Freshly ground black pepper
  • 4 large (about 100g each) cleaned squid hoods
  • 250ml (1 cup) vegetable liquid stock
  • 4 very ripe tomatoes, finely diced
  • 40.00 ml chopped fresh basil
  • 20.00 ml drained capers, finely chopped
  • 1 small garlic clove, crushed
Instructions:
  • Boil rice in a large saucepan of salted water for 10 minutes. Drain, rinse with cold water, and drain well.
  • In a frying pan over medium heat, toast pine nuts by tossing for 3 minutes until golden. Allow to cool for 15 minutes before using.
  • Mix together rice, pine nuts, lemon zest, capers, olives, green shallots, basil, parsley, and egg in a bowl until thoroughly combined. Season with pepper to taste.
  • Fill the squid hoods with the rice mixture and seal the openings using toothpicks to hold everything together.
  • In a large saucepan, bring the stock to a boil. Add the stuffed squid, cover, and simmer on low heat for 45 minutes until the squid is tender.
  • Mix fresh, ripe tomatoes, fragrant basil, tangy capers, and pungent garlic in a bowl. Season generously with freshly ground pepper for a vibrant and flavorful salsa.
  • Cut the squid into 1.5cm-thick slices, then spoon salsa onto plates and arrange the squid slices on top. Serve immediately.

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