Stuffed Squid (Greece)
Stuffed Squid

Baked Squid or calamari stuffed with flavoured rice


  • 4-5 medium hoods of squids, cleaned
  • 4 tbs or 50 ml white wine
  • ½ cup tomato puree
  • 1 tbs lemon juice
  • 2 tbs bread crumbs
  • 3 tbs olive oil
  • Salt & pepper to taste

For the filling
  • ½ cup short grain rice( like Arborio rice)
  • Cleaned tentacles of the squid, chopped fine ( the hood is used for the main dish)
  • 1 tbs garlic mince
  • ½ cup onions
  • ½ cup finely shredded fresh parsley
  • 1 cup of washed and shredded spinach
  • A pinch of ground nutmeg
  • 2 tbs tomato puree
  • 4 tbs olive oil
  • Salt to taste
  • Few toothpicks


For the Filling

1. Heat oil in a pan. Sauté the onions and garlic till onion is golden. Add rice and stir till well mixed and each grain is coated with oil.

2. Add chopped tentacles, spinach, parsley, tomato puree and nutmeg to the rice and mix well. Add water. Season with salt. Simmer till the rice is cooked and the water is absorbed. Keep aside and let the mixture cool.


1. Take each squid hood and fill with the prepared rice mixture. Secure each squid with tooth picks to prevent the filling from coming out while baking

2. Place the stuffed squid on a baking tray. Prepare a mixture of olive oil, white wine, tomato puree, and lemon juice. Season with salt and pepper.

3. Bake the dish in a preheated oven 180 deg for 15 mins. Turn the squid over, sprinkle with breadcrumbs and bake for further 15 mins or till the crumbs turn golden brown and squid is cooked.

4. Serve the squid cut into rings. Pour over the cooking liquid over the squid.
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