8 medium squids
1 cup olive oil
2 onions chopped
200 gr Kefalotyri or Parmesan cut into small pieces
2 peppers chopped
1/2 bunch parsley
1/2 cup rice
Wash and clean well the squids. Put in a saucepan half oil to burn and add the onions to saute. Add the tentacles, the parsley, the rice, salt and pepper. Add 1 cup water.
Cook on low heat until the rice absorbs all the liquid. Allow the filling to cool. Add cheese and stir.
With a spoon, fill one by a one the squids. Place them in a baking pan. Pour on top the remaining oil. Add 1 cup water.
Bake in moderate oven for half an hour. Serve hot.
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