Squid Stuffed (Kalamari Yemista)


                     Picture Taken of Stuffed Squid Before Baking


6/21/24 Personally, there are some foods I like to enjoy when eating out in restaurants such as fried Kalamari rings. Otherwise, I love the recipe below for stuffed kalamari borrowed from the hellenic cookery of  the Hollywood Melita Chapter No. 119-Daughters of Penelope-Hollywood chapter. This is a group, predominately comprised of woman, supporting academic scholarships. Otherwise, I love everything cooked that is cooked in our pizza oven.  See the picture of the stuffed kalamaria below that after immediately remove from the pizza oven.

Stuffed Squid 

(Kalamari Yemista)

 

Cook: 50-60 min

Prep: 15-20 min

Serves: 5- 6

 

1 onion, chopped

1 cup red tomatoes, chopped

2 tablespoons olive oil plus 1/2 cup

Salt and pepper to taste

1 tablespoon fresh mint, chopped

1 tablespoon flat-leaf parsley, chopped

1/2 cup long-grain rice, cooked

3 pounds of kalamari sacs

 

 

Stuffing

 

Sauté onion in 2 tablespoons oil until translucent. Add mint, parsley, fresh tomatoes, and ½ cup olive oil and cook together for a few minutes. Add pre-cooked rice and mix. Pour off liquid and reserve for making sauce. Let cool while preparing squid. Stuff kalamari with rice mixture and close by weaving a toothpick a few times. Do not overstuff squid or it could burst during baking.

 

Sauce

 

1/4 cup olive oil

Liquid reserved from stuffing

1/4 cup tomato sauce

Salt and pepper to taste

1 cup dry red wine

2 tablespoons parsley, chopped

1 tablespoon oregano

 

 

Mix everything but the parsley. Place squid in an 8 by 16-inch baking dish and cover with sauce, adding water as needed to fully cover the squid. Sprinkle with chopped parsley and bake at 475°F for 15 minutes. Lower the heat to 375°F and bake for another 35-45 minutes. 


Pizza oven-cooked kalamari




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