Calamaria Gemista (Stuffed Squid)
Submitted by maryehle
Calamaria Gemista: traditional Greek stuffed squid filled with rice, pine nuts, currants, and fresh herbs, then slow-simmered in wine and tomatoes until fork-tender.
YIELD
4 servingsPREP
30 minCOOK
30 minREADY
60 minThis is one of those Greek dishes that rewards patience. Whole squid bodies get filled with a fragrant rice stuffing loaded with pine nuts, currants, garlic, and three fresh herbs: parsley, dill, and mint. Then they braise low and slow in wine and water until the squid turns fork-tender and the rice finishes cooking inside.
Cleaning the squid is the most hands-on part. Pull the head from the body, remove the membrane and cartilage, squeeze out the eyes and mouth, then chop the tentacles for the stuffing. It sounds involved, but once you’ve done one, the rest go fast.
Only fill each squid about three-quarters full. The rice expands as it finishes cooking during the braise, and overstuffed squid will burst. Toothpicks hold them shut, but don’t pack them tight.
The stuffing gets par-cooked first with wine and water until the rice is about half done. This head start means the rice and squid finish at the same time during the 90-minute simmer. Chopped tomatoes go in during the last 20 minutes, adding acidity and color without overwhelming the delicate squid flavor.
Chef Tips
- Keep the heat low during the braise. A hard boil will toughen the squid instead of tenderizing it
- Check the liquid level occasionally and add water if it gets too low
- Serve hot with the braising liquid spooned over, or cold as a mezze
- Pair with a crisp Greek white wine like Robola or Santorini Assyrtiko as the recipe suggests
Variations
- Add a tablespoon of tomato paste to the stuffing for a deeper, more concentrated flavor
- Substitute golden raisins for currants if you can’t find them
- Serve alongside a Greek village salad and crusty olive bread for a full spread
Ingredients
Directions
Wash and clean squid.
Grasp the head just below the eyes, pull it off from the rest of the body, and set it aside.
Cut away the thin purplish membrane on the outside of the tail section.
Using your index finger, scoop out and discard the guts and thin cartilage “icicle” on the inside of the tail section.
Rinse tail sections inside and out and set aside in a colander to drain.
Take the head section in one hand and put pressure with your thumb and forefinger around the mouth and eyes, to squeeze them out.
Discard mouth and eyes.
Chop the squid tentacles and have them ready, as they will be used in the stuffing.
In a large skillet, heat half the oilve oil and sauté onion until wilted.
Add rice, tentacles, and pine nuts and sauté over medium-low heat for 2 to 3 minutes.
Add garlic and currants to rice and stir quickly with a woodent spoon.
Pour in ¼ cup wine and ¼ cup water.
Season with salt and pepper.
Reduce heat to low and simmer, covered, until liquid is almost completely absorbed and rice is soft but only about half cooked, about 15 minutes.
About 5 minutes before removing skillet from heat, add parsley, dill and mint.
Remove and let cool enough to handle.
Using a small teaspoon or a butter knife, carefully fill about three quarters of each squid with the rice mixture.
Use toothpicks to secure closed.
Pour remaining olive oil into a large stewing pot.
Place squid carefully in pot.
Pour in remaining wine and enough water to cover.
Bring to a boil, reduce heat to low, and simmer, covered for about 1½ hours, or until rice is cooked and squid fork-tender.
Twenty minutes before removing squid from heat, add chopped tomatoes to pot and adjust seasoning with salt and pepper.
Check throughout cooking to see if more water is necessary so that mixture doesn’t dry out.
Serve squid hot or cold with a simple green salad.
SERVING SUGGESTIONS: This dish needs a delicate wine such as a Robola Callinga or Santorini Boutari.
Serve with wild greens (horta), ‘horiatiki salata (village salad), and a beautiful olive bread.
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