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calamari (squid) – stuffed with rice, onions and parsley

Published on March 7, 2015 | In | By |

Stuffed Calamari is a very common delicacy throughout the Mediterranean region.
Different countries may have slight variations – some use tomatoes, others add capers and some bake them in the oven or, as in our recipe, others braise them in white wine).

Any way you cook stuffed calamari, the basic concept remains the same…
…a deliciously healthy and complete meal!

This recipe is a lot easier than you might think. Give it a try soon and surprise yourself!

Seafood

Ingredients

  • 1kg/2lbs medium-sized calamari, cleaned, (tentacles cut off, chopped and reserved)
  • 2 dry onions, finely chopped
  • 1 cup long grain rice (organic, non-gmo)
  • 1 cup fresh parsley, chopped
  • 3 spring onions, white part only, chopped (save greens for a fresh spring lettuce salad)
  • ½ cup white wine (optional but highly recommended)
  • juice of 2 lemons
  • 10 tbsp extra virgin olive oil
  • salt, pepper

Directions

  • 1. Stuffing:
  • 2. - In a pan, heat 5 tbsp olive oil on medium and gently sauté the dry onions until soft and golden.
  • 3. - Add the chopped tentacles and continue to sauté until all the juices have evaporated.
  • 4. - Add the rice, sauté for another minute while continuously stirring.
  • 5. - Add the wine (can substitute with veg. broth) and cook until it begins to evaporate (not completely though).
  • 6. - Mix in the spring onions, ¾ cup parsley, salt, freshly ground black pepper.
  • 7. - Remove from heat and allow to cool for a few minutes.
  • 8. 1. Stuff the calamari to ¾ full, using a small spoon. Do not overstuff. Secure the tops with a toothpick.
  • 9. 2. In a large deep-sided pot, lightly brown the stuffed calamari in 5 tbsp olive oil. Turn very gently to brown on all sides.
  • 10. 3. Add the lemon juice and bring to a light boil.
  • 11. 4. Add enough water to cover ¾ of the calamari.
  • 12. 5. Bring to a boil, cover and lightly simmer on low heat for 1 hour.
  • 13. 6. When ready, remove the toothpick and serve whole or thickly sliced.
  • 14. 7. Garnish with the remaining parsley
  • 15. 8. Serve with a very large chopped romaine salad (use the spring onion green tops) with lemon juice, chopped dill and olive oil vinaigrette.
  • Servings : 4
  • Recipe Type :
calamari (squid) – stuffed with rice, onions and parsley