Entree: Greece – Cyclades – Καλαμαράκια Γεμιστά ➤ Kalamarákia Gemistá (Small squid stuffed with herbed rice and baked or simmered in a light tomato sauce)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 25 min

Total 50 min

Ingredients

- 12 small cleaned squid, approx. 1.5 lb (680 g)
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 medium onion, finely chopped, about 6 oz (170 g)
- 2 cloves garlic, minced (about 6 g)
- 3/4 cup (150 g) short-grain rice, rinsed and drained
- 2 tbsp (30 ml) dry white wine (optional)
- 1/3 cup (80 ml) water or light fish/vegetable stock
- 1/2 tsp (2.5 g) salt, plus more to taste
- 1/4 tsp (0.5 g) black pepper
- 1/4 cup (15 g) fresh flat-leaf parsley, finely chopped
- 1 tbsp (4 g) fresh dill or mint, chopped
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) crushed tomatoes or passata
- 1/4 cup (60 ml) extra-virgin olive oil for sauce and finishing (can be combined with above)
- 1 tbsp (15 ml) fresh lemon juice, plus lemon wedges to serve
- 2 tbsp (20 g) pine nuts or currants (optional, traditional in some Cycladic versions)
- 1 bay leaf (optional)
- Toothpicks for securing squid (no measurement)

Instructions

1. Pat the cleaned squid tubes dry and set aside. If tentacles are present, chop them roughly and reserve for the filling.
2. Heat 2 tbsp (30 ml) olive oil in a medium skillet over medium heat. Add the onion and sauté until translucent, about 5–7 minutes. Add the garlic and chopped tentacles (if using) and cook 1–2 minutes.
3. Stir in the rice and lightly toast for 1–2 minutes. Deglaze with the white wine if using, then add 1/3 cup (80 ml) water or stock, 1 tbsp (15 ml) tomato paste, 1/4 tsp (0.5 g) black pepper and 1/2 tsp (2.5 g) salt. Reduce heat to low, cover, and cook until the rice is about 75% done and liquid nearly absorbed, about 8–10 minutes. Remove from heat and fold in parsley, dill or mint, pine nuts or currants if using, and 1 tbsp (15 ml) lemon juice. Let the filling cool slightly.
4. Gently spoon the rice mixture into each squid tube, leaving a little space at the top (do not overstuff). Secure openings with a toothpick.
5. In a wide, ovenproof sauté pan or Dutch oven, warm 1/4 cup (60 ml) olive oil over medium heat. If desired, brown the stuffed squids briefly on all sides to color them, about 1–2 minutes per side.
6. Add the crushed tomatoes or passata, bay leaf if using, and 1/3 cup (80 ml) water or stock to the pan to form a shallow sauce. Bring to a gentle simmer, cover, and cook on low for 20–25 minutes, turning the squid once halfway through so they cook evenly.
7. Alternatively, after bringing to a simmer, transfer the pan to a preheated 350°F (175°C) oven and bake, covered, for 20–25 minutes until squid is tender and rice is cooked through.
8. Adjust seasoning with salt and pepper. Drizzle with a little extra olive oil and serve warm with lemon wedges and crusty bread or boiled potatoes.