Squid Stuffed with Egg and Rice

1. 1 Squid tubespack 500 g ≈ $8.00 100 g
2. 2 Eggspack 10 pcs ≈ $1.89 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 ≈ $1.96 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 Sunflower oil 10 ml

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

Method

1. Hard-boil eggs² and cook rice until tender. Finely chop the onion⁶.

2. Heat oil in a pan, sauté the onion⁶ until translucent. Add herbs, grated egg, rice, and pepper. Mix well.

3. Stuff cleaned squid¹ with the filling and secure with a toothpick.

4. Pour over a sauce of sour⁴ cream, minced garlic⁷, and water. Place in a baking dish and preheat oven to 350°F (180°C).

5. Bake for 10 minutes at 350°F (180°C).