Spicy tomato and rice-filled squid | Women's Weekly Food

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