KALAMARIA YEMISTA / STUFFED SQUID
This delicious stuffed squid dish is very popular in Greece. It’s an excellent summer appetizer, it’s easy to make and sea food lovers find the combination of flavors is fantastic!
*3 pounds / 1 1/2 Kg squid (cleaned)
*1/2 cup Olive oil
*1/2 cup wine (dry, white or red)
*1 cup long grain rice
*2 cups of fresh grated tomatoes or 1 cup passata, tomato sauce
*1 tsp tomato paste
*3 tbsp parsley, chopped
*1 tsp salt
*1/2 tsp pepper
*2 cloves of garlic (minced)
*1 medium onion (finely chopped)
Heat half the olive oil in a large skillet and saute the onions and garlic over medium heat until wilted. In the meantime, chop the tentacles. Add these to the onion mixture. Next, add the rice and saute. Add half the wine and simmer until absorbed. Season with salt and pepper.
Remove the rice mixture from the skillet and place in a mixing bowl. Add and mix in 2 tbsp of parsley. Adjust seasoning with salt and pepper.
Fill the squid about of the way with the rice mixture. Use a toothpick and secure close.
Pour remaining olive oil into a large, wide pot.
Place the stuffed squid in the pot snuggly. Pour in remaining wine, parsley, tomatoes and add enough water to come about of the way up the squid. Cover and simmer over low heat for about 40 minutes, or until the squid and rice are tender. Remove, cool slightly and serve.