In Greek: καλαμαράκια γεμιστά, pronounced kah-lah-mah-RAHK-yah yeh-mee-STAH
If you like squid, give this recipe a try. There are many variations on the stuffing, and this one adds the delightful taste of raisins. It is a great choice for Sundays during the Greek Orthodox Great Lent when squid, olive oil, and wine are permitted.
- 6 large or 12 small whole squid
- 9 ounces of olive oil (1 cup + 2 tablespoons)
- 1 bunch of fresh parsley, finely chopped
- 3 green (spring) onions, finely chopped
- 1 medium onion, finely chopped
- 2 tablespoons of raisins
- 1 1/3 cups of uncooked rice
- 6 ounces of dry white wine
- 3 cups of water
- sea salt
- pepper
- toothpicks
Clean the squid if they haven't already been cleaned. If they have been cleaned, rinse them off anyway, inside and out, and set aside to drain. Cut the tentacles into small pieces and set aside.
To Make the Stuffing
Heat 1/2 the olive oil in a pot and sauté the onion until soft. Add the chopped tentacles and continue sautéing until the liquid is gone. Douse (deglaze) with 1/2 the wine, add the green onions and 1/2 the parsley. Stirring with a wooden spoon, lower the heat and cook for 15 minutes. Add the water and bring to a boil over low heat. Add the rice, raisins, salt, and pepper. Simmer for 20 minutes or until all the liquids have been absorbed. Set aside and allow to cool.
Preheat the oven to 370F (187C).
Stuff and Cook
Stuff the squid using a spoon and close with a toothpick. Place squid in a baking pan, salt and pepper lightly, and sprinkle with remaining parsley. Pour over remaining olive oil and wine, cover, and bake for 30 minutes at 370F (187C). Remove the cover and continue to cook for another 20 minutes, or until nicely browned.