Total Time: +/-
16 squid heads, cleaned
1 large brown onion, peeled and finely diced
250g orzo (rice pasta)
2 cloves of garlic, crushed
250g Medley Mix tomatoes, quartered
150ml dry white wine
3 sprigs of fresh oregano
1 lemon, zested and juiced
Sea salt and coarse ground pepper
Set a pot of salted water to boil and cook the orzo as per the packet instructions. In a large frying pan, gently sauté the diced onion and garlic in a little olive oil until translucent. Add in the quartered tomatoes and fry until they are soft. Season with salt and pepper then add in the drained orzo. Fry the mixture over high heat for a minute or so then deglaze the pan with the wine. Tear in the oregano leaves and stir to combine. Leave the orzo to cool slightly before stuffing the squid.
Use a spoon to carefully stuff each squid tube with the orzo mixture. Thread a toothpick or small skewer through the open end of the tube to close it off. Heat up a griddle pan or cast-iron skillet until smoking hot. Rub a little olive oil over each stuffed tube and fry – about 3 to 4 minutes a side should be enough. The tubes will be lightly browned and no longer translucent.
Serve the stuffed squid with a simple tomato salad, tzatziki and lots of fresh crusty bread.