Stuffed Squid

Submitted By: Downhome

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Difficulty: easy Prep Time: Fifteen Minutes Total Time: Under an hour

2 tbsp extra virgin olive oil
1 med. onion, minced (reserve 1/4 cup)
6 cloves garlic, minced (reserve 1 tsp)
1 1/2 tsp fresh ginger, grated
1 1/2 tsp lemon zest
2 cups cooked white rice
1 egg, beaten
1 tbsp fresh parsley, chopped fine
1/2 cup raisins, chopped
1/2 tsp salt
1/4 tsp pepper
6 squid tubes, rinsed and dried
1 tsp basil, dried
1/4 cup white wine
1 (14 oz) can diced tomatoes, undrained

In a frying pan, heat half the oil and sweat onion, garlic, ginger and lemon zest until onion is translucent. Remove from heat and cool. Combine rice, onion mixture, egg, half the parsley, raisins, salt and pepper. Stuff squid tubes; secure ends with toothpick. Heat remaining oil and sauté squid until it starts to turn golden. Remove from pan. Sauté reserved onion and garlic about
1 min. over med.-high heat. Add basil, wine and tomatoes. Once sauce bubbles, return squid to pan, lower heat and gently simmer, covered, for about 20 min. Turn squid occasionally to coat evenly in sauce.