Kalamaria Yemista: Stuffed Squid

Stuffed squid
Philippe Desnerck / Getty Images
  • 85 mins
  • Prep: 15 mins,
  • Cook: 70 mins
  • Yield: serves 6 (6 servings)
Ratings (8)

By Nancy Gaifyllia

Updated 09/25/17

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, please see How to Clean Fresh Squid or How to Defrost & Prepare Frozen Squid.

What You'll Need

  • 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)

How to Make It

Preparation:

  • Chop up the squid tentacles into small pieces.
  • Stir the tomato paste into the wine until smooth.
  • Preheat oven to 340F (170C).

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 340F (170C) for one hour and 10 minutes.

Remove toothpicks before serving.

Yield: serves 6

Nutritional Guidelines (per serving)
Calories 467
Total Fat 21 g
Saturated Fat 3 g
Unsaturated Fat 13 g
Cholesterol 396 mg
Sodium 474 mg
Carbohydrates 36 g
Dietary Fiber 2 g
Protein 30 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)