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Kalamarakia Gemista
Stuffed Squid
Tender squid stuffed with a flavorful mixture of rice, herbs, and sometimes minced meat, then baked in a rich tomato sauce. A delightful seafood specialty from the Cypriot coast.
ð§ ææ
- 8 pieces Medium squid(cleaned, tentacles reserved and chopped)
- 1 cup Arborio rice
- 1 medium Onion(finely chopped)
- 3 cloves Garlic(minced)
- 1/2 cup Fresh parsley(chopped)
- 1/4 cup Fresh mint(chopped)
- 2 tbsp Tomato paste
- 400 g Canned crushed tomatoes
- 1/4 cup Olive oil(plus more for drizzling)
- 1/2 cup White wine
- 2 tbsp Lemon juice
- to taste Salt
- to taste Black pepper
- 200 g Optional: Ground lamb or beef
ðšâð³ äœãæ¹
- 1
Preheat oven to 190°C (375°F).
- 2
In a bowl, combine the rice, chopped squid tentacles, chopped onion, minced garlic, parsley, mint, tomato paste, salt, and pepper. If using, add the ground meat. Mix well.
- 3
Stuff the squid bodies with the rice mixture, filling them about two-thirds full to allow for rice expansion. Secure the opening with a toothpick if necessary.
- 4
In an oven-safe dish, combine the crushed tomatoes, white wine, lemon juice, and 2 tablespoons of olive oil. Season with salt and pepper.
- 5
Arrange the stuffed squid in the dish, ensuring they are nestled in the tomato sauce. Drizzle with a little more olive oil.
- 6
Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes, or until the squid is tender and the rice is cooked through.
- 7
Let rest for a few minutes before serving. Serve hot with crusty bread to soak up the sauce.
ð¡ ããã®ã³ã
- âDo not overstuff the squid, as the rice will expand.
- âEnsure the squid is fresh for the best flavor and texture.
- âIf you don't have white wine, you can use fish stock or water.
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- Add a pinch of cinnamon or allspice to the stuffing for a warmer flavor.
- Include some chopped bell peppers in the stuffing.
- Serve with a dollop of Greek yogurt or a squeeze of fresh lemon.