Squid stuffed with rice and herbs on a orange plate

This gluten-free recipe looks impressive but is easy to prepare with left-over rice.

Gluten-Free Stuffed Squid

This gluten-free recipe looks impressive but is easy to prepare with left-over rice.
Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course
Servings 5


  • 4 squid tubes cleaned, medium
  • 1 cup jasmine rice cooked
  • 3 tablespoons coriander leaves chopped
  • 2 garlic cloves crushed
  • ¼ teaspoon dried chilli flakes
  • 250 g green prawns peeled and diced
  • 2 anchovy fillets chopped
  • 1 lemon zested, then cut in half
  • Olive oil spray


  • Pre-heat oven to 180°C. Line a baking tray with aluminum foil.
  • Clean squid tubes. Remove any tentacles, spine and outer skin. Rinse under cold water and drain on paper towel.
  • In a bowl combine rice, coriander, garlic, chilli, prawns, anchovy and lemon zest.
  • Stuff mixture into squid tubes leaving 2.5cms at the end unfilled. Secure end with a toothpick.
  • Heat a large saucepan coated with olive oil spray over medium-heat.
  • Add squid tubes and cook on each side until browned (about 5 minutes).
  • Squeeze juice of half a lemon over the prepared tray and place squid tubes on top.
  • Spray with olive oil spray and place remaining lemon half on top.
  • Cover with aluminium and bake for 10 minutes. Remove from oven and turn squid. Return to oven, still covered for another 10 minutes.
  • Remove aluminium foil from squid and squeeze baked lemon over the top of the squid tubes. Return to oven and bake for a further 10 minutes or until squid is cooked. Serve immediately.
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Gluten-Free Stuffed Squid Image: Brandee Meier