by James Wolf September 13, 2017

This delicate, healthful main course uses simple ingredients. Any type of squid will work, and you can remove the skin if you prefer. The saffron rice adds a subtle, exotic quality to this bouquet of flavors.

The recipe was produced with the help of Heather at YachtKate, who's been living for 9+ years on her 41' sailboat named Kate. To learn more about how solar cooking powers here life check out her guest blog post here.

Yield: 4 servings

Prep Time: 1 ½ hours

Total Time: 2 ½ - 3 hours

INGREDIENTS

  • Rice, 1 cup
  • Water, 500 ml
  • Vegetable stock - 1 cube
  • Saffron threads - 1 pinch
  • Whole tomatoes - 2 cans
  • Large onion - quartered
  • Large carrot - quartered
  • Garlic - 4 cloves, peeled
  • Squid - 4 medium
  • Small red onion - ½, finely diced
  • Chili flakes - 1 pinch
  • Salt and pepper to taste

stuffed squid prep

DIRECTIONS

  1. Put water, stock cube and saffron in a glass jar with a tight lid. Place in the sun for 1-2 hours, shaking occasionally, until cube dissolves.
  2. While rice cooks, prepare sauce. Run tomatoes through a food mill or press through a sieve to remove skin and seeds.
  3. Place strained tomatoes into sauce pan with carrots, onion, and garlic.
  4. Simmer over low heat, stirring occasionally.
  5. When the stock is infused, evenly distribute rice in GoSun tray. Slowly pour stock over rice and cook until rice is fluffy. Set aside to cool.
  6. Clean the squid, removing all innards from the mantle/tube. Separate the tentacles and set aside. Separate the wings and dice finely.
  7. In a medium bowl add 3/4 of the rice, red onion and the diced wings.
  8. Mix well to combine, adding salt, pepper and chili to taste (be mindful of the amount of salt added by the stock cube).
  9. Using a small spoon fill each clean squid tube with the rice mixture so that it is firm but not hard, about 80% full. The squid will shrink while cooking.
  10. Place the stuffed squid in the Go Sun tray and nestle the tentacles around them. Lightly cover with tomato sauce, adding just enough liquid to wet everything for cooking.
  11. Place GoSun Stove in cooking location and open and orient to the sun. Cook for 45-55 minutes in full sun.
  12. Serve with reserved veggies and remaining sauce.

 

MODIFICATIONS AND VARIATIONS

If you have leftover stuffing fry it for a few minutes in a hot pan to ensure that the raw diced squid is cooked before storing it in the fridge. Serve it at the same time or save for another meal.


Also in Recipes

Hawaiian Ham Solar Oven Recipe
Hawaiian Ham Solar Oven Recipe

by Collin Guernsey January 02, 2019

The holidays are behind us, but holiday recipes shouldn't be! We love this Hawaiian Ham recipe for the GoSun Go and GoSun Sport.

Prep time: 5 mins
Cook time: 40 mins
Serves: 2-7

Solar Candy Cane Sugar Cookie Recipe
Solar Candy Cane Sugar Cookie Recipe

by Collin Guernsey December 14, 2018

We all love a good cookie now and then right? Well that's just why we created this delightful combination! A Candy Cane Cookie! We have added below the directions for making them in either the Go solar cooker or the Sport solar oven. 

Prep time: 5 mins
Cook time: 15-20 mins
Serves: 2-7

solar cooker recipes
Top 10 Best Solar Cooker Recipes

by Scott Rank July 17, 2018 2 Comments

Receive Our Weekly Updates