Kalamaria Yemista: Stuffed Squid

By Nancy Gaifyllia

Updated 09/25/17

Stuffed squid
Philippe Desnerck / Getty Images
Ratings (8)
  • Total: 85 mins
  • Prep: 15 mins
  • Cook: 70 mins
  • Yield: serves 6 (6 servings)
Nutritional Guidelines (per serving)
467 Calories
21g Fat
36g Carbs
30g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 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)

Steps 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