Greece is a paradise for fish and sea-food. Personally, I will be forever divided between kalamari (squid), octopus and prawns – not to mention the smaller delicacies like clams, scallops and even… sea-urchins! We love our kalamari fried, but honestly this is more of a tavern specialty, perfect to enjoy with a glass of ouzo on a sunny day. At home it’s a different story. We relish squid and make it go a long way with a stew.
I made my stuffed squid in the pot with herbs and a red sauce. Here is what you will need:
- 12 pieces of squid (fresh or frozen)
- 1 onion
- 1 spring onion
- 2 cloves of garlic
- 12 tsp of rice (approx. 80 gr)
- 100 ml white wine
- 1 tsp parsley
- 1 tsp dill
- 500 gr tomatoes, chopped
- 1 tsp tomato paste
- Olive oil
- Salt and pepper to taste
There are three steps to this recipe, first you prepare the filling, then stuff the squid and finally cook in a pot for 30 min.
Prepare the stuffing
- Clean the squid, separate the tentacles and cut the fins from the body. Be gentle to not damage the body, we need it whole.
- Finely chop the tentacles, parsley, dill, spring onion and onions and mince the garlic.
- Add some olive oil and sauté the onions, spring onions and garlic; when translucent stir in the chopped fins and tentacles.
- Add the rice and stir for 1 minute.
- Put off with wine and let the alcohol evaporate.
- Add approximately 150 ml
- Season with salt and pepper and add the chopped parsley and dill.
- Let it simmer on a low heat until all the liquid has been absorbed
- Remove from the hob and let the stuffing cool down.
Stuffed squid in the pot
- Once the stuffing has cooled, use a teaspoon to scoop the mix into the squid. Be careful not to over fill, the rice expands during cooking and might spill out.
- Secure the bottom of the squid with a toothpick.
- Place in the pot and add the chopped tomatoes, tomato paste and approx 120 ml of water.
- Let it stew covered for 15 minutes and then with the lid off for another 15 minutes.
- You’re ready to serve!
Do you like squid? What would you go for, fried, stewed or baked?
from Athens with love,