Stuffed Squid Kalamarakia Yemista Recipes

STUFFED SQUID: KALAMARAKIA YEMISTA

Steps:

• Preheat oven to 350 degrees F.
• Heat 3 tablespoons of the oil in a medium saucepan over medium-high heat. Add the onion and cook until soft. Add the garlic and cook for 30 seconds. Add the rice and stir to coat with the mixture; cook for 1 minute. Add 3 cups water, tomatoes, season with salt and pepper, and bring to a boil. Reduce the heat to low, cover the pot, and cook until the rice is tender and the water is completely absorbed, about 14 to 16 minutes. Remove from the heat and let sit 5 minutes. Fluff with a fork and stir in the mint and parsley. Let cool.
• Stuff the squid with the rice mixture. Drizzle half of the remaining oil in a medium baking dish. Add the squid and drizzle with remaining oil and the tomato juice and season with salt and pepper. Bake until the squid is tender, about 25 to 30 minutes. Serve immediately.

KALAMARAKIA YEMISTA

Steps:

• Clean and prepare the squid as described in box on page 198.
• Heat 2 tablespoons of the oil in a small pan. Add the pine nuts, and stir so that they are lightly colored all over. Stir in the rice and raisins, and add a little salt and 1 cup water. Stir and simmer over low heat for 10 minutes, until the water is absorbed. Fill each squid about two-thirds full only, to allow the rice to expand. Secure the openings with toothpicks.
• For the sauce: Fry the onion in the remaining 2 tablespoons of oil until golden. Add the garlic and cook, stirring, until it begins to color. Add the tomatoes, wine, sugar, salt, and chili pepper if using. Simmer, uncovered, for 15 minutes.
• Lay the squid in a single layer in an oven dish, pour the sauce over them, and place the clusters of tentacles at the top end of each squid. Cover with foil and bake in a preheated 400°F oven for 15-30 minutes, depending on the size of the squid.
• Serve hot, sprinkled with parsley.

KALAMARAKIA TIGANITA (FRIED SQUID)

Steps:

• Prepare the squid, rinse them, and drain in a colander for 1 hour.
• Deep-fry them as long as the oil is not too hot (about 350 degrees F/ 180 degrees C is the right temperature).
• Put the flour with salt in a plate, mix well and add half of the pieces of squid, but leave the tentacles for the end.
• Turn them in the flour, then lift a few pieces up at a time, shake excess flour off and drop them in the hot oil.
• When they turn a nice golden color lift them out with a slotted spoon.
• At the end sprinkle the lemon juice all over, some oregano, and serve immediately.
• These squid should always be fried just before they are to be eaten and should not be re-fried or re-heated!