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Fish, European

Greek stuffed calamari with rice

Greek stuffed calamari is squid filled with a rice, herb, and tentacle stuffing, then slow cooked in a white wine tomato sauce. This recipe serves 4, takes 1 hour 25 minutes, is rated medium difficulty, and costs €4.00 per person. The key to success is filling the squid only halfway and letting them cook low and slow until tender.

Tonight, we're sailing off to the Greek islands with calamari stuffed with herbed rice and simmered in their own tomato sauce.

Greek stuffed calamari with rice
Total time
1 h 25
Difficulty
Medium
Cost per person
€4.00
Calories per person
620 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer

Greek stuffed calamari plays on a simple contrast, the squid stays tender and slightly firm to the bite, while the rice stuffing swells from the inside, fragrant with parsley and mint. The white wine tomato sauce coats everything and brings a touch of acidity that lifts the dish without ever covering up the briny taste of the squid.

This is a dish to plan for a Sunday or any meal where you have time to let the oven do the work, the long cooking isn't hard but it does take some planning ahead. Mon Chou suggests it for a table of adults or adventurous teenagers, it's trickier for young kids because of the whole squid, but it makes a nice change from the usual fish dishes.

The ingredients

4 people

Fish counter

  • Medium squid, cleaned 8

Pantry

  • Short grain riceoften in the pantry 150 g
  • Crushed tomatoesoften in the pantry 500 g
  • Dry white wineoften in the pantry 10 cl
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onion 1
  • Garlic 2 cloves
  • Parsley 6 sprigs
  • Mint 4 sprigs

Allergens Mollusks

The step by step recipe

  1. Chop the squid tentacles and sauté them with the onion and garlic in the olive oil.

    The tentacles add flavor to the stuffing, don't throw them away.

  2. Add the raw rice, stir for 1 minute, then pour in the wine, half a glass of water, and the chopped herbs. Cook for a few minutes. 8 min

    The rice shouldn't fully cook at this stage, it will finish swelling inside the squid.

  3. Fill the squid halfway with the stuffing and close with a toothpick.

    Use a small spoon or a piping bag, it's cleaner.

  4. Arrange the squid in a baking dish with the tomatoes, a drizzle of olive oil, salt, and pepper.

    Pack them close together so they keep their shape.

  5. Cover and bake at 180°C until the squid are tender and the rice is cooked. 50 min

    Squid cooked too fast turns rubbery, the long gentle cooking makes it tender.

Our tips to get it right

  • Pick squid that are medium sized and similar in size, they'll cook evenly and will be easier to stuff with a small spoon.
  • Pat the squid dry before stuffing them, leftover water dilutes the filling and stretches out the cooking time.
  • Taste the tomato sauce before baking and adjust the salt, it needs to be well seasoned since it also flavors the rice inside.

The variations

  • Swap the short grain rice for basmati, the texture will be firmer and the grains will stay more separate in the filling.
  • For a vegetarian version, replace the squid with large hollowed out tomatoes or bell peppers and keep the same rice and herb stuffing.
  • For a faster meal, use squid already cut into rings mixed into the rice filling, and simmer everything on the stovetop for 20 minutes instead of baking.

What to serve it with

  • Crusty bread to soak up the sauce
  • Cucumber and feta salad
  • A chilled dry white wine

Storage

Stuffed calamari keeps for 2 days in the fridge in a sealed container. It freezes well once cooled, in its tomato sauce. Reheat gently in a covered pan or oven so the squid doesn't toughen.

Questions about this dish

Can you use frozen calamari?

Yes, as long as you thaw it fully and pat it dry before stuffing. Extra water would make the filling too loose and lengthen the cooking time.

How do you keep the calamari from bursting while cooking?

Only fill them halfway since the rice expands as it cooks. Close the opening well with a toothpick so the stuffing stays inside.

Can this dish be made ahead?

You can stuff the calamari and make the tomato sauce the day before, then keep them separately in the fridge. Assemble and bake on the day you plan to serve for the best texture.

What if I don't have mint?

You can swap it for a little dill or simply double the parsley. The flavor will be slightly less fresh but the filling will still taste good.

How long does it take to make Greek stuffed calamari with rice?

Count 1 h 25 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in Greek stuffed calamari with rice?

About 620 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does Greek stuffed calamari with rice cost?

About €4.00 per serving, or €16.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains mollusks. Always check the labels of the products you buy.

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