Description
Greek Stuffed Calamari is a delightful seafood dish featuring tender calamari tubes filled with a savory mixture of rice, herbs, and vegetables, then baked in a rich tomato sauce. This recipe combines Mediterranean flavors such as dill, parsley, oregano, and lemon zest to create a classic yet vibrant meal perfect for family dinners or special occasions.
Ingredients
Scale
Calamari
- 8 pieces Whole Calamari Tubes (cleaned)
Filling
- 2 tablespoons Olive Oil (for sautéing)
- 1 medium Onion (diced)
- 1 medium Grated Carrot
- 1 medium Tomato (grated, skin discarded)
- 2 tablespoons Chopped Dill
- 2 tablespoons Chopped Parsley
- 1 teaspoon Dry Oregano
- 1 cup Medium Grain Rice
- 1/2 cup White Wine (or clam juice/water for non-alcoholic)
- 2 cups Passata (strained tomatoes)
- Salt and Pepper to taste
- 1 teaspoon Lemon Zest
Instructions
- Preparation: Rinse the calamari tubes thoroughly under cold water to ensure they are clean. If not pre-cleaned, remove the innards and skin carefully. Chop the tentacles into small pieces to use them in the filling mixture.
- Sauté Aromatics: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and cook until translucent, which takes about 5 minutes. Then add the grated carrot and continue to sauté for another 2 to 3 minutes to soften the vegetables.
- Add Tomatoes and Herbs: Stir in the grated tomato along with the chopped dill, parsley, and dry oregano. Cook this mixture together for about 2 to 3 minutes to meld the flavors.
- Incorporate Rice and Liquids: Add the medium grain rice to the pot followed by white wine (or clam juice/water for a non-alcoholic version) and passata. Season with salt, pepper, and lemon zest to taste. Stir well and cook for another 2 to 3 minutes, then remove from heat and set aside to cool slightly.
- Preheat Oven and Prepare Calamari: Preheat your oven to 350°F (175°C). Grease a baking dish with olive oil. Fill each calamari tube halfway with the prepared rice mixture and seal the ends using toothpicks to prevent the filling from leaking during baking.
- Bake the Stuffed Calamari: Arrange the stuffed calamari tubes in the greased baking dish. Mix the remaining passata with some water and pour it evenly over the calamari. Drizzle additional olive oil on top, cover the dish with foil, and bake for 30 minutes. Then remove the foil and bake for a further 15 minutes, adding a splash of water if the sauce looks too thick to maintain moisture.
- Rest and Serve: Once baked, remove the calamari from the oven and allow it to rest for a few minutes. Serve warm with the tomato sauce and any remaining rice mixture for a complete and satisfying meal.
Notes
- If calamari tubes are not pre-cleaned, make sure to remove the skin and innards thoroughly for the best texture.
- The rice mixture should be slightly undercooked since it will finish cooking in the oven inside the calamari.
- Sealing the calamari with toothpicks is important to prevent the filling from spilling out during baking.
- You can substitute white wine with clam juice or water to keep the dish non-alcoholic.
- Adjust seasoning and herbs according to taste; fresh herbs can enhance flavor further.
- Keep an eye on the sauce during baking to add water if it reduces too much and dries out.
