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Rating: 3.9/5 (58 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Hard
Cuisine: Greek
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 1076
% Daily Value**
Total Fat 62g
Saturated Fat 12g
Unsaturated Fat 14g
Cholesterol 884mg
Sodium 1115mg
Total Carbohydrate 57g
Dietary Fiber 5g
Sugars 11g
Protein 67g
Vitamin A  39%Vitamin C  102%
Calcium  20%Iron  39%
Potassium  45%Vitamin E  15%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Calamaria Gemista (Stuffed Squid)

Recipe Tags: Seafood Recipes

Date Added: July 23, 2009
With the right ingredients, this recipe is quite easy to make, although it does have a number of steps. You will be quite pleased with the results, however.


3 lb Fresh Squid Large
1/2 cup Olive Oil
1 cup Onion Coarsely chopped and packed
1/3 cup Long Grain Rice
1/4 cup Pine Nuts
2 Cloves Of Garlic chopped
1/4 cup Currants
3/4 cup Dry White Wine
Salt to taste
Pepper to taste
3/4 cup Fresh Parsley Chopped and packed
1/4 cup Fresh Dill Chopped and packed
4 tablespoons Fresh Mint Leaves Chopped
2 cups Tomatoes Peeled, seeded and chopped
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1. Wash and clean squid.

2. Grasp the head just below the eyes, pull it off from the rest of the body, and set it aside.

3. Cut away the thin purplish membrane on the outside of the tail section.

4. Using your index finger, scoop out and discard the guts and thin cartilage "icicle" on the inside of the tail section.

5. Rinse tail sections inside and out and set aside in a colander to drain.

6. Take the head section in one hand and put pressure with your thumb and forefinger around the mouth and eyes, to squeeze them out.

7. Discard mouth and eyes. Chop the squid tentacles and have them ready, as they will be used in the stuffing.

8. In a large skillet, heat half the olive oil and saute onion until wilted.

9. Add rice, tentacles, and pine nuts and saute over medium-low heat for 2 to 3 minutes.

10. Add garlic and currants to rice and stir quickly with a wooden spoon.

11. Pour in 1/4 cup wine and 1/4 cup water. Season with salt and pepper.

12. 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.

13. About 5 minutes before removing skillet from heat, add parsley, dill and mint.

14. 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.

15. Use toothpicks to secure closed. Pour remaining olive oil into a large stewing pot.

16. Place squid carefully in pot. Pour in remaining wine and enough water to cover.

17. Bring to a boil, reduce heat to low, and simmer, covered for about 1-1/2 hours, or until rice is cooked and squid fork-tender.

18. Twenty minutes before removing squid from heat, add chopped tomatoes to pot and adjust seasoning with salt and pepper.

19. Check throughout cooking to see if more water is necessary so that mixture doesn't dry out.

20. Serve squid hot or cold with a simple green salad.

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Dietary Notes:
This recipe is high in Vitamin A with 39% of your daily recommended intake per serving. This recipe is high in Vitamin C with 102% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 15% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Tomato, Rice, Sulfites, Garlic, Onion, Olive Oil allergies.
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