Recipe courtesy of Bobby Flay
Episode: Greek
Save Recipe Print
Total:
1 hr 40 min
Prep:
15 min
Inactive:
35 min
Cook:
50 min
Yield:
4-6 servings
Level:
Easy

Nutrition Info

Healthy
Total:
1 hr 40 min
Prep:
15 min
Inactive:
35 min
Cook:
50 min
Yield:
4-6 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Watch how to make this recipe.

Preheat oven to 350 degrees F.

Heat 3 tablespoons of the oil in a medium saucepan over medium-high heat. Add the onion and cook until soft. Add the garlic and cook for 30 seconds. Add the rice and stir to coat with the mixture; cook for 1 minute. Add 3 cups water, tomatoes, season with salt and pepper, and bring to a boil. Reduce the heat to low, cover the pot, and cook until the rice is tender and the water is completely absorbed, about 14 to 16 minutes. Remove from the heat and let sit 5 minutes. Fluff with a fork and stir in the mint and parsley. Let cool.

Stuff the squid with the rice mixture. Drizzle half of the remaining oil in a medium baking dish. Add the squid and drizzle with remaining oil and the tomato juice and season with salt and pepper. Bake until the squid is tender, about 25 to 30 minutes. Serve immediately.

Best of Food Network 6 Videos

Get the Recipe

Giant Crunchy Taco Wrap 00:35

This Mexican fast-food favorite is big enough to share!

Similar Topics:

IDEAS YOU'LL LOVE

Fried Calamari

Recipe courtesy of Giada De Laurentiis

Stuffed Mushrooms

Recipe courtesy of Giada De Laurentiis

Stuffed Shells

Recipe courtesy of Ree Drummond

Stuffed Cabbage

Recipe courtesy of Ina Garten

Stuffed Bell Peppers

Recipe courtesy of Ree Drummond

Stuffed Mushrooms

Recipe courtesy of Valerie Bertinelli

Stuffed Peppers

Recipe courtesy of Robert Irvine

Stuffed Tomatoes

Recipe courtesy of Sunny Anderson

Stuffed Pork Chops

Recipe courtesy of Family Circle Magazine

Browse Reviews By Keyword