Squid Stuffed with Rice and Egg

1. 1 Squid tubespack 500 g ≈ $8.00 150 g
2. 2 Eggspack 10 pcs ≈ $1.93 1 pcs
3. 3 Dillpack 50 g ≈ $1.80 5 g
4. 4 Sour cream 15%pack 300 g ≈ $1.60 60 g
5. 5 Long-grain ricepack 800 g ≈ $1.94 40 g
6. 6 Onions≈ $1.60 per kg 20 g
7. 7 Garlic≈ $10.00 per kg 5 g
8. 8 Olive oil 10 ml
9. 9 Ground black pepper 1 g
10. 10 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preheat oven to 350°F (180°C). Boil an egg for 10 minutes until fully set, and cook rice for 15 minutes until tender. Finely chop the onion⁶.

2. Sauté the onion⁶ in oil for 4 minutes until translucent. Stir in chopped dill³, grated egg, rice, salt, and pepper, mixing well.

3. Gently stuff the cleaned squid¹ bodies with the filling, securing with toothpicks.

4. Mix sour⁴ cream with minced garlic⁷, a pinch of salt, and 50 ml of water.

5. Place the stuffed squid¹ in a baking dish and pour the sauce over them.

6. Bake for 20 minutes at 350°F (180°C) until the squid¹ is tender. Remove toothpicks before serving.