What can we prepare today? I want to tease you with some beautiful stuffed squid with barley and turmeric, a light and tasty dish.
Lately, I am often using barley instead of rice because I really like its consistency. Barley needs a longer cooking time, it’s true, but if you use a pressure cooker like me, i twill be ready in 15 minutes!
As I was saying, this is a light dish because the barley is simply boiled and seasoned with little row squid pieces, oil and turmeric. The squid are cooked with white wine: a goodness!
The turmeric is beautifully smelly and rich in antitumor and antioxidant elements: a reasom more to use it!
Stuffed squid with barley and turmeric
Ingredients for 4 people:
4 big squids
200 g barley
1 tbs turmeric
50 g all purpose flour
Extra Virgin Olive Oil
500 ml white wine
Take the squids off the bone, the skin, the mouth and clean the tentacles.
Wash and dry.
Cut the squid fins and the tentacles in little pieces.
Boil the barley in hot salted water for 40 minutes or 10-12 minutes if you are using a pressure cooker. Dry and immediately season with the pieces of squid fins and tentacles, turmeric, extra virgin olive oil, salt, pepper and chopped parsley.
Fill the squids with the barley and close the ends with toothpicks.
Cover them with flour.
Heat some extra virgin olive oil in a frying pan and brown each side of the squids at high heat.
Pour 1/3 of the wine, low the heat, cover and cook for 7-8 minutes; then, turn the squids on the other side, pour the other part of the wine, cover and cook again for 7-8 minutes.
Remove the lid, turn the squids on the other side again and cook at high heat until the wine will be completely evaporated.