|Nutritional Guidelines (per serving)|
|Servings: serves 6 (6 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||27%|
|Saturated Fat 3g||16%|
|Total Carbohydrate 36g||13%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
In Greek: καλαμάρια γεμιστά, pronounced kah-lah-MAH-reeyah yeh-mee-STAH
Whatever your preference - large or small, frozen or fresh - this recipe works with all squid. If you haven't cooked squid before, learn how to clean fresh squid.
- 2 1/4 pounds squid (cleaned)
- 1/2 cup of olive oil
- 1/2 cup of wine (dry, white or red)
- 3/4 cup of rice (preferably long grain)
- 1/2 tablespoon of tomato paste
- 1/4 bunch parsley (fresh, chopped)
- 1 teaspoon of salt
- 1/2 teaspoon of pepper
- 2 1/4 cups of water
- 2-3 cloves of garlic (minced)
- 1 medium onion (finely chopped)
Gather the ingredients.
Chop up the squid tentacles into small pieces.
Stir the tomato paste into the wine until smooth.
Preheat oven to 340 F (170 C).
In a frying pan, sauté the onion, garlic, and 1/2 the chopped tentacles in the olive oil over medium-high heat.
When the onion has softened and the mixture is steaming, stir in the wine and tomato paste mixture. Stir in parsley and cook until the mixture thickens slightly. Stir in 1/2 the water and bring to a boil. Stir in rice, turn off the heat, and wait for the rice to expand, about 15 minutes.
Using a spoon (or small measuring spoon for small squid), fill the squid tubes with the stuffing, to 1/2 inch from the top. Thread the top with one or more toothpicks to close and place in a baking pan. Add remaining stuffing, chopped tentacles, and remaining water.
Bake at 340 F (170 C) for one hour and 10 minutes.
Remove toothpicks before serving.