Dom
Culinary Explorer
A taste of the sea! Try this 
Ingredients:
Ingredients:
- 4 large squid tubes, cleaned
- 1 cup cooked white rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 medium tomato, diced
- 1/4 cup chopped parsley
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Lemon wedges for serving
- Preheat your oven to 375°F (190°C).
- In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic, and cook until softened, about 3-4 minutes.
- Add the diced tomato to the skillet and cook for another 2-3 minutes until the tomato softens.
- Stir in the cooked rice, chopped parsley, and grated Parmesan cheese. Season with salt and pepper to taste. Remove from heat and let the stuffing mixture cool slightly.
- Stuff each squid tube with the rice mixture, leaving some space at the top to allow for expansion during cooking. Secure the ends with toothpicks to prevent the stuffing from falling out.
- Place the stuffed squid tubes in a baking dish. Drizzle the remaining olive oil over the squid.
- Bake in the preheated oven for 20-25 minutes, or until the squid is cooked through and tender.
- Remove the toothpicks from the squid before serving. Serve hot with lemon wedges on the side.
