Stuffed Squid: Kalamarakia Yemista

Name: Stuffed Squid: Kalamarakia Yemista
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 6
Cuisine: Mediterranean, European, Greek
Ingredients: 59 milliliters finely chopped fresh flat-leaf parsley; 3 Tbsps finely chopped fresh mint leaves; 2 cloves garlic, finely chopped; 3 Tbsps Greek olive oil, plus 1/4 cup; 1 Spanish onion, finely chopped; 2 plum tomatoes, diced; 355 milliliters long-grain rice; 6 servings Salt and freshly ground black pepper; 1 kilograms baby squid, cleaned; 118 milliliters tomato juice

Stuffed Squid: Kalamaraki Head to the store and pick up rice, mint leaves, tomato juice, and a few other things to make it today. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes about 1 hour and 40 minutes.

Instructions

Watch how to make this recipe.

Preheat oven to 350 degrees F.

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Oven

Heat 3 tablespoons of the oil in a medium saucepan over medium-high heat.

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Cooking Oil

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Sauce Pan

Add the onion and cook until soft.

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Onion

Add the garlic and cook for 30 seconds.

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Garlic

Add the rice and stir to coat with the mixture; cook for 1 minute.

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Rice

Add 3 cups water, tomatoes, season with salt and pepper, and bring to a boil. Reduce the heat to low, cover the pot, and cook until the rice is tender and the water is completely absorbed, about 14 to 16 minutes.

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Salt And Pepper

Tomato

Water

Rice

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Pot

Remove from the heat and let sit 5 minutes. Fluff with a fork and stir in the mint and parsley.

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Parsley

Mint

Let cool.

Stuff the squid with the rice mixture.

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Squid

Rice

Drizzle half of the remaining oil in a medium baking dish.

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Cooking Oil

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Baking Pan

Add the squid and drizzle with remaining oil and the tomato juice and season with salt and pepper.

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Salt And Pepper

Tomato Juice

Squid

Cooking Oil

Bake until the squid is tender, about 25 to 30 minutes.

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Squid

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Oven

Serve immediately.

Equipment

Ingredients

Servings:

59milliliters

finely chopped fresh flat-leaf parsley 3Tbsps

finely chopped fresh mint leaves 2cloves

garlic, finely chopped 3Tbsps

Greek olive oil, plus 1/4 cup 1

Spanish onion, finely chopped 2

plum tomatoes, diced 355milliliters

long-grain rice 6servings

Salt and freshly ground black pepper 1kilograms

baby squid, cleaned 118milliliters

tomato juice

Recommended wine: Agiorgitiko, Assyrtiko, Moschofilero

Greek on the menu? Try pairing with Agiorgitiko, Assyrtiko, and Moschofilero. If you feel like going Greek with your Greek food, assyrtiko and moschofilero are both lovely white wines to pair with chicken, seafood, etc. Agiorgitiko is a full bodied red suitable for roasted meats and lamb. You could try Skouras Saint George Agiorgitiko. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 18 dollars per bottle.