Description
A tasty dish for those who to the Church office and also on a festive table.
Ingredients
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Squid
1 piece
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Figure
200 g
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Tomato paste
2 tsp
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Tomato
400 g
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Salt
-
Black pepper
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Oregano
-
Garlic
3 tooth
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Vegetable oil
Cooking
Wash the squid, cut off the legs.
The sauce: the tomatoes, add all spices. If you have fresh tomatoes, grate on a medium grater.
Filling: 2-3 tbsp olive oil to fry the garlic. Watch out, the garlic should not burn, as the dish will taste bitter.
To garlic, add half of the chopped legs. Pour 2 tbsp. sauce.
Boil the rice until soft.
2-3 tbsp (depending on size of squid) cooked rice to add to the stuffing, pour a little water and to extinguish. To cool, stuff the squid, fasten with a toothpick.
In the form put the rice, pour (pre-mixed) 400-500 ml water, 150 ml. of olive oil, tomato paste, sauce. I also put 3-4 heads of unpeeled garlic. On top of the squid.
In a preheated oven 180 C cook for 15 minutes, Flip the squid, cut into portions and bake on top. Bon appetit!
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