Stuffed squid with rice in a pressure cooker
Ingredients:
5 medium squid, whole cleaned
5 medium potatoes
5 toothpicks
Olive oil
For the filling:
1 water glass rice
1 tbsp salt
1 tsp pepper
Parsley
Olive oil (so as to cover the bottom of the pan)
1 onion
1 glass of water
How to prepare:
Fry lightly the onion that we have already cut into small pieces. Add the parsley and chopped tentacles and let them wither. Add the washed rice, water, salt and pepper. Stir continuously to evaporate all the water.
Fill the squid with the stuffing, close the opening with toothpicks and make holes on all sides to let some liquid in so they will not burst, but without destroying them. Caution to leave some space inside the squid.
Arrange the sliced potatoes in the bottom of the cooker, the squid, salt, oil, pepper and some water to cover our squid a little. If we have leftover stuffing, pour it into the kettle.
As soon as it begins to boil put the lid of the cooker and boil for 15 minutes.
