| Prep: 30 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 370 | 11g | 2g | 48g |
| sugars | fibre | protein | salt |
| 2g | 2g | 26g | 1.4g |
Why I Love Australian Spiced Prawn and Rice Stuffed Squid
If you’ve been following along on my culinary journey, you’d know that I love to explore flavors that blend my Californian upbringing and Indian heritage. That’s why when I stumbled upon this sensational Australian recipe called Spiced Prawn and Rice Stuffed Squid, I knew I had to share it with our wonderful Gourmet Guru community.
A Fusion of Flavor
The blend of spices in the Spiced Prawn and Rice Stuffed Squid instantly reminded me of the fun, adventurous side of Californian palate with hints of a spice-driven heat resonant with Indian cuisine. It’s this sort of intercultural blend that excites me about food, crossing boundaries and bringing people together. Gordon Ramsay, whose prolific career has been an inspiration, shares a similar philosophy through his approaches to fusion cooking.
A Perfect Companion Dish
If you’re looking for a perfect pairing, I’d suggest considering Fried Mara Cucumber with Macadamia Miso and Finger Lime. The freshness of the cucumber and the citrusy punch of finger lime will balance the deep aromatic notes of our main dish, resulting in a perfect symphony of flavors on your plate.
So that’s why I love this recipe. It’s a delightful marriage of diverse flavors, striking the perfect balance between the zest of Californian cuisine and the warmth of Indian spices, enhanced by an unexpected Australian twist. An embodiment of the joy of fusion cooking, this Spiced Prawn and Rice Stuffed Squid is bound to become a cherished recipe in your culinary library too.
What You’ll Need
- 1 cup long grain rice
- 2 cups water
- 1 pinch saffron threads
- 1 lb raw prawns, peeled and deveined
- 1 tablespoon olive oil
- 1 red onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/2 teaspoon ground turmeric
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
- 6 large squid tubes, cleaned
- Extra virgin olive oil, for drizzling
- Lemon wedges, to serve
Method
Step One
Begin by cooking the rice. Rinse 1 cup of long grain rice under cold water until the water runs clear. Combine rice with 2 cups of water and a pinch of saffron threads in a saucepan. Bring the water to a boil, then reduce heat to low, cover and let it simmer for about 15-20 minutes until rice is tender and water is absorbed.
Step Two
While the rice is cooking, begin preparing the prawns. Heat 1 tablespoon of olive oil in a sauté pan over medium heat. Add 1 finely chopped red onion, sauté until it becomes translucent. Add 2 minced cloves of garlic, stir until garlic is fragrant.
Step Three
Add the prawns to the onion and garlic mixture. Cook until the prawns turn pink. Add 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 1/2 teaspoon of paprika, 1/2 teaspoon of ground turmeric, salt and pepper to taste. Stir the spices well making sure the prawns are well coated.
Step Four
Once the rice is cooked combine it with the spiced prawns mixture, add 1/4 cup of chopped fresh parsley and stir well.
Step Five
Having preheated the oven to 180°C (350°F), stuff the squid tubes with the prawn and rice mixture. Place them in a lightly oiled baking dish. Drizzle the squid tubes with extra virgin olive oil and season with additional salt and pepper.
Step Six
Bake for 15-20 minutes, or until the squid is cooked through and slightly golden on the top.
Step Seven
Serve the Spiced Prawn and Rice Stuffed Squid immediately with lemon wedges on the side. Enjoy this unique and flavorful seafood dish!
