Squid with rice and vegetables
Description
The recipe won't take much time. Squid go well not only with rice and vegetables, but also with ham, eggs, and poultry. Serve the dish with shrimp sauce. Preparation: Bring salted water to a boil in a saucepan. Place squid bodies into the boiling water for 2 minutes. Drain the squid in a colander, rinse under cold water, and peel. Finely chop onion, garlic, bell pepper, and mushrooms. Heat vegetable oil in a frying pan and sauté the prepared ingredients. Cook rice for 25 minutes. Ten minutes before the end of cooking, add the sautéed vegetables, mushrooms, and chopped parsley to the rice. Season with salt and pepper to taste. Add white wine and cook for another 5–7 minutes. Stir in chopped olives and breadcrumbs, and mix thoroughly. Stuff the squid with the prepared filling and fry in a skillet with vegetable oil for several minutes until golden. Serve hot.