Calamaria Gemista


for the squid...
16 (4 to 6 inch long) cleaned squid with tentacles
2 tablespoons olive oil
1 cup finely chopped onions
1/2 cup long grain rice
1/4 cup dry white wine
1/2 cup water
1/4 cup chopped parsley
2 tablespoons chopped fresh mint
1/4 cup pine nuts
2 tablespoons currants
salt and pepper

for the sauce...
2 tablespoons olive oil
a 14-ounce can of tomatoes, pureed until mostly smooth
1/4 cup dry white wine
salt and pepper

additional chopped parsley for garnish

Cooking Instructions

Rinse the squid bodies and set aside while you make the filling. Finely chop the tentacles.

To make the filling, heat the olive oil over medium heat in a medium skillet with a fitting lid. Add the onions and cook until wilted (about 3 minutes.) Add the rice and tentacles. Cook, stirring frequently, for several minutes. Add the wine and the water and cover the skillet. Simmer until the liquid is absorbed and the rice is nearly to fully cooked (10 to 15 minutes.) Mix in the parsley, mint, pine nuts, currants and salt and pepper to taste.

Loosely stuff each squid with the filling and secure the open end with a toothpick. I usually use about 1-1/2 tablespoons of filling per squid but, depending on the size of your squid, you may use more or less than that. It is important to avoid overstuffing the squid or they will explode during baking. You will probably end up with some leftover filling.

To make the sauce, bring the olive oil, tomato puree and wine to a simmer in a small saucepan. Add salt and pepper to taste. Simmer for 5 minutes. Pour about half of the tomato sauce into a 9 x 13 inch baking dish. Arrange the squid in a single layer in the dish. Pour the remaining sauce over the squid. Cover with foil and bake in a preheated 350 degree oven for 30 minutes. Remove the foil and continue to bake, basting the squid with the sauce occasionally, until the squid are tender (about 30 minutes longer.) Serve garnished with additional chopped parsley.

Makes 4 servings

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recipe courtesy of