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This classic Greek dish features tender whole squid tubes stuffed with a savory filling of rice, tomatoes, and fresh herbs, then braised in white wine and olive oil until perfectly tender. The squid absorbs all the aromatic flavors of the filling during cooking, creating a wonderfully unified dish. A squeeze of fresh lemon at the end brightens everything beautifully. It makes an impressive yet surprisingly approachable dinner that showcases the best of Greek coastal cuisine.
Prep
25 min
Cook
35 min
Total
60 min
Servings
4 srv
Difficulty
Medium
Calories
310 kcal
For 4 serving(s)
Per serving
Clean the squid, separating the tubes from the tentacles. Finely chop the tentacles and set aside.
Sauté the finely chopped onion and garlic in olive oil over medium heat until softened, about 5 minutes.
Add the chopped tentacles and cook 2 minutes, then stir in the cooked rice, diced tomatoes, and chopped parsley. Season well with salt and pepper.
Fill each squid tube two-thirds full with the rice mixture, leaving room for the rice to expand during cooking. Secure the opening with a toothpick.
Arrange the stuffed squid in a baking dish. Pour over the white wine, remaining olive oil, and a splash of water.
Cover with foil and bake at 180°C (350°F) for 25 minutes, then uncover and bake 10 minutes more until lightly golden.
Squeeze fresh lemon juice over before serving. Serve hot or at room temperature.
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