Each bite is a symphony of textures and tastes, from the tender flesh of the Calamari the savory filling bursting with Mediterranean goodness.

What makes Calamarakia Gemista truly special is the combination of fresh ingredients and traditional Greek spices.

Fragrant herbs like parsley and dill mingle with fresh juicy tomatoes and rich olive oil, infusing every bite with a burst of flavor.

Whether served as a starter, main course, or part of a mezze platter, Calamarakia Gemista is sure to impress.

Pair it with a crisp Greek white wine or a refreshing tzatziki sauce for a complete culinary experience.

Indulge in the flavors of the Mediterranean with Greek Calamarakia Gemista and transport yourself to the shores of Greece with every delicious bite.

Ingredients

5-6 medium squid,
1/2 cup Olive oil
1 1/2 cup long grain rice
3 cups of fresh diced tomatoes
1 tsp tomato paste
2 tbsp parsley, chopped
2 tbsp dill, chopped
4 spring onions, finely chopped
1 tsp salt
1/2 tsp pepper + 1/3 tsp whole peppercorns
water
2 cloves of garlic (minced)

Directions

Clean the squid thoroughly, removing the tentacles and internal organs. Rinse them under cold water and pat dry with paper towels.

Reserve the tentacles and chopped them.

Heat 2 tablespoons of olive oil in a pan over medium heat. Add the chopped onions and garlic, and sauté until translucent.

Add the chopped tentacles, the rice and tomato paste to the pan and stir to coat it with the oil.

Cook for a couple of minutes until the rice becomes translucent.

Stir in 1 cup of the diced tomatos, chopped parsley, and dill.

Season with salt and pepper to taste. Cook for another minute, then remove from heat and let the mixture cool slightly.

Stuff the squid tubes with the rice mixture, leaving a little space at the top to allow for expansion during cooking. Secure the openings with toothpicks.

Place the stuffed squid tubes in a single layer in a large skillet.

Drizzle with the remaining olive and diced tomatoes, add the peppercorns and 2 cups of water.

Cover the skillet with a lid and cook over medium-low heat for about 30-40 minutes, or until the squid is tender and the rice is cooked through.
Once cooked, remove the toothpicks from the squid and serve hot, garnished with additional chopped herbs if desired.