Stuffed Squid with Saffron Rice

This delicate, healthful main course uses simple ingredients. Any type of squid will work, and you can remove the skin if you prefer. The saffron rice adds a subtle, exotic quality to this bouquet of flavors.

The recipe was produced with the help of Heather at YachtKate, who's been living more than a decade on her 41' sailboat named Kate.

Yield: 4 servings

Prep Time: 1 ½ hours

Total Time: 2 ½ - 3 hours

September 13, 2017 2 min read

Recipes-Stuffed Squid with Saffron Rice-solar oven recipes

This delicate, healthful main course uses simple ingredients. Any type of squid will work, and you can remove the skin if you prefer. The saffron rice adds a subtle, exotic quality to this bouquet of flavors.

The recipe was produced with the help of Heather at YachtKate, who's been living for 9+ years on her 41' sailboat named Kate. To learn more about how solar cooking powers here life check out her guest blog post here.

Yield: 4 servings

Prep Time: 1 ½ hours

Total Time: 2 ½ - 3 hours

INGREDIENTS

Rice, 1 cup
Water, 500 ml
Vegetable stock - 1 cube
Saffron threads - 1 pinch
Whole tomatoes - 2 cans
Large onion - quartered
Large carrot - quartered
Garlic - 4 cloves, peeled
Squid - 4 medium
Small red onion - ½, finely diced
Chili flakes - 1 pinch
Salt and pepper to taste

stuffed squid prep

DIRECTIONS

Put water, stock cube and saffron in a glass jar with a tight lid. Place in the sun for 1-2 hours, shaking occasionally, until cube dissolves.
While rice cooks, prepare sauce. Run tomatoes through a food mill or press through a sieve to remove skin and seeds.
Place strained tomatoes into sauce pan with carrots, onion, and garlic.
Simmer over low heat, stirring occasionally.
When the stock is infused, evenly distribute rice in GoSun tray. Slowly pour stock over rice and cook until rice is fluffy. Set aside to cool.
Clean the squid, removing all innards from the mantle/tube. Separate the tentacles and set aside. Separate the wings and dice finely.
In a medium bowl add 3/4 of the rice, red onion and the diced wings.
Mix well to combine, adding salt, pepper and chili to taste (be mindful of the amount of salt added by the stock cube).
Using a small spoon fill each clean squid tube with the rice mixture so that it is firm but not hard, about 80% full. The squid will shrink while cooking.
Place the stuffed squid in the Go Sun tray and nestle the tentacles around them. Lightly cover with tomato sauce, adding just enough liquid to wet everything for cooking.
Place GoSun Stove in cooking location and open and orient to the sun. Cook for 45-55 minutes in full sun.
Serve with reserved veggies and remaining sauce.

MODIFICATIONS AND VARIATIONS

If you have leftover stuffing fry it for a few minutes in a hot pan to ensure that the raw diced squid is cooked before storing it in the fridge. Serve it at the same time or save for another meal.

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