Traditional Greek Stuffed Squid Recipe (Kalamaria Gemista)
The Secret to Baking Tender, Never-Rubber Calamari
This magnificent dish is a wonderful way of serving stuffed squid (calamari) and offers an authentic taste of Greece. It is simple to make and is a feast for your senses.
Ingredients
- 1 kilo squid, cleaned, skinned and washed (reserve tentacles)
- 3 large onions, sliced
- 4 heaped tablespoons finely chopped dill
- 6 heaped tablespoons finely chopped parsley
- 2 tablespoons sultanas
- 150g washed white rice
- 1 tin tomato purée
- Salt and black pepper
- 100 ml extra virgin olive oil
- 1 - 2 cups dry white wine
Method
- In a frypan add half the extra virgin olive oil and sauté the onions over a medium flame until soft.
- Add the tentacles and continue sautéing until they change colour.
- Add the sultanas, herbs, salt, pepper, rice and approximately 2/3 cup of the white wine.
- Mix well; allow the rice to absorb all the liquid and set aside.
- Once cooled, stuff the squid with the rice mixture (but not all the way to the top to allow room for the rice to expand).
- Place the stuffed squid into a saucepan carefully forming a spiral so the filling does not spill.
- Cover with the remaining extra virgin olive oil; add 1 cup of white wine and just enough water to cover the squid.
- Cook over a low flame. After approximately 20 minutes add the tomatoes and salt and pepper to taste. Continue cooking until the squid are soft and tender and the sauce has thickened.
- If all the liquid has evaporated and the squid need more cooking, add water and continue simmering.
Notes
- Select larger squid to allow enough room for stuffing.
- Arrange squid carefully in the pot to prevent the filling from spilling out.
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