Stuffed squid in the pot

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:

Ingredients

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
Toothpicks

What to do

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!