Stuffed Calamari with Rice

Ingredients

• 8–10 medium calamari, cleaned (tentacles reserved)

• 1 cup long-grain rice

• 1 medium onion, finely chopped

• 2–3 cloves garlic, minced

• ½ cup olive oil (divided)

• 1 tomato, grated or ½ cup tomato sauce

• ½ cup parsley, finely chopped

• ½ cup dill, finely chopped (optional but traditional)

• ½ cup white wine

• Salt & black pepper

• A pinch of cinnamon (optional, for depth)

• Toothpicks (to seal the calamari)

Instructions

1. Prepare the filling

1. Finely chop the calamari tentacles.

2. Heat half of the olive oil in a pan and sauté the onion until translucent.

3. Add garlic and tentacles, cook for 2–3 minutes.

4. Add the rice and stir well to coat with the oil.

5. Add the grated tomato or tomato sauce, parsley, dill, salt, pepper, and cinnamon (if using).

6. Pour in about ½ cup water and simmer for 5–7 minutes until the rice starts to soften but is not fully cooked.

7. Remove from heat and let the filling cool slightly.

2. Stuff the calamari

1. Fill each calamari body about ¾ full (the rice expands while cooking).

2. Close the opening with a toothpick to prevent the filling from spilling out.

3. Cook the stuffed calamari

1. Place the stuffed calamari in a pot or deep pan.

2. Add the remaining olive oil and the white wine.

3. Pour in enough water to halfway cover the calamari.

4. Cover with a lid and simmer over low heat for 35–45 minutes, until the calamari is tender and the rice is fully cooked.

5. If the sauce is too watery, uncover and let it reduce for a few minutes.

Serving

Serve warm with:

• Fresh lemon juice

• Extra chopped parsley

• Crusty bread

This dish pairs beautifully with white wine or ouzo.