Introduction

Kalamari Parayemista, or Stuffed Squid, is a delicious Greek dish where squid is filled with a flavourful mixture of rice, herbs, and sometimes seafood, then baked or simmered in a tomato sauce. This dish combines the tender texture of squid with the savoury stuffing, creating a delightful and hearty meal.

Ingredients

Serves Approximately: 4 – 6 People

For the Stuffed Squid:

• Squid: 2 pounds (large, cleaned, and tubes kept whole)
• Olive Oil: 1/4 cup
• Onion: 1 large, finely chopped
• Garlic: 3 cloves, minced
• Rice: 1/2 cup (uncooked, preferably short-grain)
• Tomatoes: 2 medium, finely chopped
• Parsley: 1/4 cup, finely chopped
• Dill: 1/4 cup, finely chopped
• Pine Nuts: 1/4 cup (optional)
• Raisins: 1/4 cup (optional)
• Salt: 1 teaspoon (or to taste)
• Black Pepper: To taste
• White Wine: 1/4 cup

For the Sauce:

• Olive Oil: 2 tablespoons
• Onion: 1 small, finely chopped
• Garlic: 2 cloves, minced
• Tomato Paste: 2 tablespoons
• Canned Tomatoes: 1 (14.5 oz) can, crushed or diced
• White Wine: 1/2 cup
• Bay Leaf: 1
• Salt: 1 teaspoon (or to taste)
• Black Pepper: To taste

Equipment

• • Large Pot or Dutch Oven
  • Knife
  • Cutting Board
  • Measuring Cups and Spoons
  • Wooden Spoon or Spatula
  • Baking Dish or Casserole Dish
  • Toothpicks

Instructions

1. Prepare the Squid:

• • Clean the squid thoroughly, removing the innards, beak, and cartilage. Keep the tubes whole and set aside the tentacles.

2. Prepare the Stuffing:

• • In a large pot or skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5-7 minutes.
  • Add the minced garlic and cook for another 1-2 minutes until fragrant.
  • Stir in the uncooked rice and cook for 2-3 minutes, allowing it to absorb the flavours.
  • Add the chopped tomatoes, parsley, dill, pine nuts, raisins (if using), salt, and black pepper. Cook for another 5 minutes.
  • Pour in the white wine and let it simmer until the rice absorbs most of the liquid, about 5 minutes. The rice should be partially cooked.
  • Remove from heat and let the stuffing cool slightly.

3. Stuff the Squid:

• • Carefully spoon the stuffing into each squid tube, filling them about 3/4 full to leave room for the rice to expand.
  • Secure the open ends with toothpicks.

4. Prepare the Sauce:

• • In the same pot or a clean one, heat the olive oil over medium heat. Add the finely chopped onion and sauté until soft and translucent.
  • Add the minced garlic and cook for another 1-2 minutes.
  • Stir in the tomato paste and cook for 1-2 minutes.
  • Add the canned tomatoes, white wine, bay leaf, salt, and black pepper. Bring the sauce to a simmer.

5. Cook the Stuffed Squid:

• • Place the stuffed squid into the sauce, making sure they are mostly submerged.
  • Cover the pot and simmer over low heat for 30-40 minutes, until the squid is tender and the rice is fully cooked. Alternatively, you can transfer everything to a baking dish, cover with foil, and bake in a preheated oven at 350°F (175°C) for 35-40 minutes.

6. Serve:

• • Once cooked, remove the toothpicks from the squid.
  • Serve the Kalamari Parayemista hot, garnished with extra chopped parsley if desired. Pair it with a side of your choice, such as salad, bread, or roasted vegetables.

Tips

• Stuffing Variations: You can add small shrimp or crab meat to the stuffing for an extra seafood flavour.
• Cooking Method: Baking the stuffed squid can give a slightly different texture, as opposed to simmering on the stovetop.
• Rice Choice: Short-grain rice is preferred as it absorbs the flavours well, but you can use other types if necessary.
• Serving Suggestions: Serve with a squeeze of lemon for added freshness and acidity.