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Ingredients
6 large calamari
1 ½ cups of extra virgin olive oil
2 chopped spring onions
1 chopped medium-sized dry onion
2 tblsp raisins
½ cup of parsley and dill choped
1 ½ cups rice
1 cup of white wine
Salt and pepper
Preparation
Stuffed calamari
1. Clean calamari and chop off the head.
2. Remove the intestines-make sure to clean the calamari very well, under a lot of running water.
3. In a pot, heat half of the olive oil and saute the onion for 2-3 minutes.
4. We add the chopped calamari and continue to saute for 4-5 minutes until the calamari’s liquid comes out.
5. We pour in the wine and add the spring onions and half the parsley- dill mix.
6. We add 4 ½ cups of water and allow the food to boil well for 15 minutes.
7. We then add the raisins and rice and stir.
8. Simmer with an open lid until almost all the liquid has been absorbed.
9. Season with salt and pepper and turn the heat off, allow the stuffing to cool off.
10. We stuff the calamari “bodies” using a small spoon but not too much, allowing a toothpick to seal the opening so that the stuffing does not fall out.
11. We place the calamari in an ovenproof dish and pour in the remaining olive oil.
12. Cover and simmer over low heat for about 40 minutes, or until the squid and rice are tender. Remove, cool slightly and serve.