Eating the first bite of this delicious dish made me realize that great ingredients needs nothing much to make a great dish. Simplicity is the key. Squid or calamari is such a great ingredient and it is absolutely tasty even just grilled with some lemon and olive oil. Stuffed squid with rice and parsley is another simple way of cooking squid, a traditional Greek way which I am sure will be a favorite one for all of you who loves seafood.
In this recipe sweet and tender small squids are stuffed with a mixture of rice and chopped tentacles of the squid. Parsley and lemon juice gives freshness and flavor and completes this light but satisfying and so tasty dish. Seafood cooked with rice or pasta is very common way of cooking in Greek cuisine not only because this combination is so delicious but also for practical reasons. Big families needed a lot of food and as seafood is not a cheap ingredient this was a way of feeding your family with less expense. Whatever the reason is, this stuffed squid recipe is worthwhile the effort.
If you like a little bit of Greek taste in your life this is definitely a delicious Greek recipe!
Greek Stuffed Squid with Rice and Parsley
- 600 gr squid (about 12-14 small squids)
- 1 medium onion, chopped
- 80 gr risotto rice
- 1/3 cup olive oil
- 1/4 cup finely chopped parsley
- juice of half big lemon
First thing to do is to clean the squids very well.
Remove the head and the tentacles from the body.
Empty the body by removing the innards (discard the innards), remove the skin and the wings (discard them too) and wash it under running water.
Cut the head and the eye which is attached to the tentacles and discard them.
Wash the tentacles under running water and cut them in small pieces.
In a small saucepan heat half of the olive oil over high temperature and saute the chopped onion and the chopped tentacles for about 2 minutes.
Lower the heat to medium.
Add salt, pepper, chopped parsley, 1/2 cup water and 4-5 drops of lemon juice.
Cook for 30 minutes stirring often.
Add the rice and cook for another 10 minutes. If you need to add a little more water you can do so.
Remove from heat.
Stuff the squid bodies with the rice mixture to 2/3 of capacity of each body.
Heat the remaining olive oil over high temperature and saute the stuffed squids both sides for a minute.
Add the lemon juice, 1 cup of warm water, salt, pepper and a little chopped parsley.
Cook over medium heat for 30-35 minutes.