Greek Kalamaria Yemista: Stuffed Squid
A versatile stuffed squid recipe features a savory filling of rice, garlic, tomato paste, parsley, and onion, suitable for fresh or frozen calamari.
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Instructions
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Preheat the oven to 340 F.
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Chop squid tentacles into small pieces and set aside.
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In a pan with olive oil, sauté onion, garlic, and half of the chopped tentacles until softened.
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Mix tomato paste with wine, then stir into the pan.
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Add parsley and cook until the mixture slightly thickens.
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Stir in half of the water and bring to a boil.
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Add the rice, turn off heat, cover, and let hydrate for 15 minutes. Season with salt and pepper.
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Fill squid tubes with the rice mixture, leaving 1/2 inch from the top, and secure openings with toothpicks. Place them in a baking pan.
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Combine any remaining stuffing with the reserved chopped tentacles and the rest of the water, then pour over the stuffed squid in the pan.
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Bake for 1 hour and 10 minutes, then carefully remove toothpicks before serving.