Spicy tomato and rice-filled squid
Try Women's Weekly's Spicy Tomato and Rice-Filled Squid for an impressive starter or lunch. Perfectly packed with flavor! [159 characters]
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Cooking tools:
- Grill
- Grill pan
- Pot
- Skillet
- Stove
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring spoon
- Zip-top bag
- Paper towel
- Toothpick
- Plate
Ingredients
- 1/4 cup (60ml) olive oil
- 1 small red onion, finely diced
- 1 clove garlic, finely chopped
- 1 small red chilli, finely chopped
- 1/2 cup (125g) medium-grain rice, rinsed
- 2 teaspoons tomato paste
- 1/4 cup (60ml) white wine
- 1 cup tinned diced tomatoes
- 1 1/4 cup (315ml) chicken stock
- 1 small red capsicum
- 2 tablespoons chopped parsley
- 8 medium squid, cleaned (16cm length)
- baby rocket leaves, to serve
- lemon wedges, to serve
- extra virgin olive oil, to serve
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