Stuffed kalamari with rice

Stuffed kalamari with rice.

Ingredients

• 8 medium squids, cleaned (reserve the heads with the tentacles – we'll need them)
• 200 gr. Carolina rice
• 1 bell pepper, chopped
• 1 small carrot, grated
• 1 medium ripe tomato diced
• 1 onion diced
• 1 clove of garlic diced
• 1 tbsp chopped dill
• 1 tbsp chopped parsley
• 1 tbsp chopped mint
• 400 ml vegetable stock
• 1 tbsp pine nuts
• 1 tbsp raisins
• 1 cup of olive oil
• salt
• freshly ground pepper
• lemon juice and zest
• 1/2 cup of tomatoe puree

Directions

1. For the stuffed squid, first place a large non-stick pan on a high heat to heat up well and add half or the olive oil, the add the heads and tentacles which you have cut into smaller pieces saute for 1-2 minutes, add the onion, garlic, peppers and carrot for 2-3 minutes.
2. Add the diced tomato and simmer for another 5 minutes.
3. Then, add the rice and stir.
4. Add the vegetable stock, and salt and pepper and simmer for 5-6 minutes.
5. Add the pine nuts and the raisins and mix.
6. Remove the pan from the heat and leave it aside for the filling to cool a bit and absorb the liquid.
7. Add the lemon juice and zest.
8. Fill the bodies of the kalamari with a spoon, with toothpicks try to close the kalamari so filling won't come out.
9. Add them in a pot, add the rest of the olive oil salt, pepper andd the tomatoe puree, add 2 cups of water and boil until the rice is ready.