500 g squids, cleaned, heads removed, save tentacles
50 g rice
500 g potatoes
1 head + 1 clove garlic
1 small red onion (about 50 g), chopped
1/2 bundle of parsley, chopped
1/2 tsp cinnamon
1 tsp turmeric powder
50 g salted cashews, chopped
50 g pitted green olives, chopped
ground black pepper
Cook rice with 150 ml water until it boils, reduce the heat and continue to cook until al dente. Transfer into a frying pan (if there is some water left add it too). Add chopped tentacles, 1 clove garlic, spices, onion, parsley, olives and some olive oil. Fry a few minutes, then add lemon juice and zest. Cook until nice and creamy.
Cut potatoes into thin slices. Spread them evenly over a baking pan. Season with salt and pepper. Wipe the squids with a paper towel. Stuff them with rice filling and close with toothpicks. Place over the potatoes and, again, season with salt and pepper, and then generously sprinkle everything with olive oil. Separate cloves from the head of garlic, but leave the skin on. Was them thoroughly and then toss all over the potatoes. Bake in a preheated oven on 180°C for about 30 minutes.
This recipe is slightly adapted from Sale & Pepe Serbia magazine, December 2008 issue. I omitted saffron that I couldn’t find, and I’m sure it would be even better with it! I used to skip recipes that use unusual spice blends before. Ignorant, I was missing so much. After making Meeta’s Chicken Tikka Masala I realized I should experiment more often. The filling itself is gorgeous and I believe if the whole squids were chopped and added to it and everything baked in a casserole dish topped with some fish it would be great also.