Stuffed squid

Kalamar dolmasi

Quantity	Ingredient
50g	currants
4	medium-sized squid, cleaned and tentacles separated
3 tablespoons	extra virgin olive oil, plus extra for drizzling
1	small onion, peeled and finely chopped
2	garlic cloves, peeled and finely chopped
1/2 teaspoon	kirmizi biber flakes
1 teaspoon	dried mint
1 teaspoon	dried oregano
160g	long-grain white rice, washed
2 tablespoons	fresh flat-leaf parsley leaves, finely chopped
2 tablespoons	fresh mint leaves, finely chopped
50g	pine nuts
	sea salt
	freshly ground black pepper

Quantity	Ingredient
4	cocktail sticks

Put the currants in a small bowl, cover with warm water and leave to soak for 30 minutes. Drain and reserve.
Preheat the oven to 180˚C. Finely chop the squid tentacles and set aside.
Heat the olive oil in a large frying pan over medium heat and sauté the onion, garlic, Kırmızı biber flakes, dried mint and oregano for 5 minutes, or until the onion has softened. Add the chopped squid tentacles and sauté for 5 minutes or until tender. Add the rice and continue to cook, stirring occasionally, for 5 minutes.Transfer the mixture to a large bowl, add the fresh herbs and pine nuts and season generously with sea salt and freshly ground black pepper. Combine the mixture well.
Carefully stuff the squid with the mixture, making sure you leave a little space to allow the filling to expand during cooking. Fasten the ends of the squid by sticking a cocktail stick through each one. Place the stuffed squid in an ovenproof dish, pour just enough water around the squid to cover the base of the dish and drizzle with the olive oil. Bake in the preheated oven for about 45 minutes or until the squid is tender and the stuffing is cooked.
Serve warm, cutting each squid in half if desired.

Tags:: Istanbul; Turkey; Turkish food; Middle Eastern; Andy Harris; David Loftus