Baked squids stuffed with orzo, red peppers and olives

A tasty traditional recipe from Lesvos island in Aegean Sea. A different version of stuffed squids which will satisfy the seafood lovers

Ingredients (for 3-4 people):
6 large or 12 small fresh squids (frozen is not bad idea either)
1Lt of vegetable stock
½ tea-cup of olive oil

For the filling:
8-10 threads of saffron
3 tbsp of olive oil
2 onions, finely chopped
½ tea-cup of roast red pepper (from a jar), cut in cubes
½ tea-cup of "horn" sweet green pepper, finely chopped
150gr. orzo pasta
½ tea-cup of green olives, finely chopped
1 tea-cup of tomato pulp
1 lemon, the juice
(optional) 300gr. Greek manouri cheese, cut in cubes (or goat's cheese)
½ tea-cup of flat-leaf parsley, finely chopped
salt
pepper

Method:
Clean the squids by pulling and cutting the head off the body along with the insides.Then pull and discard the bone from inside the squid. Also discard the eyes and the hard bit off the head. Wash the squids very well and drain. Things will be easier if you get frozen squids which usually are already cleaned and prepared. Finely chop the tentacles of the squids and leave aside for later.

Using a small pair of scissors score each squid at the bottom side of the body so to allow the steam coming out during the cooking. Season very well inside out with salt and pepper and leave on the side.

Soak the saffron threads for 15 minutes in a small bowl with 4 tbsp of lukewarm water.

Preheat the oven to 180ºC.

In a heavy bottomed frying pan warm the oil in medium heat and sauté the onion, the chopped tentacles and the peppers, stirring for 4 minutes until they soften.

Add the orzo pasta, the olives and the tomato pulp, season with salt and pepper and cook for 5 minutes stirring with a wooden spoon because the orzo can easily stick.

Add in the pan the lemon juice, the saffron along with its liquid, the cheese (if used) and the parsley. Cook for another 7-8 minutes, stirring gently, until the ingredients blend and take off the heat to cool down.

Using a tea spoon fill each squid up to ¾ of the body with the stuffing. Seal the stuffing using a toothpick on the top of each squid. Transfer the squids in an oven pan one next to the other. If there is any stuffing left arrange it in the space among the squids.

Pour over with the vegetable stock and the rest of the oil and bake in the oven for about 45 minutes.

Serve the squids warm or at room temperature along with a green salad or plain rice pilaf.