📝 About This Recipe
A centerpiece of Greek coastal gastronomy, Calamari Gemisto features tender whole squid tubes stuffed with a savory, aromatic medley of rice, herbs, and the squid's own tentacles. This dish captures the essence of the 'Thalassina' tradition, balancing the brininess of the sea with the brightness of fresh lemon and the richness of extra virgin olive oil. Perfect as a sophisticated 'meze' or a light main course, it transports your senses straight to a seaside taverna in the Cyclades.
🥗 Ingredients
The Seafood
- 4-6 large Whole Squid (cleaned, tubes kept intact, tentacles reserved and chopped)
The Filling
- 1/2 cup Arborio or Carolina Rice (rinsed well)
- 1 Yellow Onion (finely diced)
- 2 cloves Garlic (minced)
- 2 tablespoons Pine Nuts (lightly toasted)
- 1 tablespoon Currants or Raisins (optional, for a touch of sweetness)
- 1/4 cup Fresh Dill (finely chopped)
- 1/4 cup Fresh Parsley (finely chopped)
- 4 tablespoons Extra Virgin Olive Oil (divided)
- 1/4 cup Dry White Wine (such as Assyrtiko or Pinot Grigio)
- 1 teaspoon Salt and Black Pepper (to taste)
Braising Liquid
- 1/2 cup Tomato Puree (lightly diluted with a little water)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Dried Oregano (Greek wild oregano is best)
👨🍳 Instructions
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1
Begin by cleaning the squid thoroughly under cold running water. Remove the head, cartilage, and innards, ensuring the tubes remain whole and tear-free. Finely chop the tentacles and set them aside for the filling.
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2
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Sauté the onions until translucent and soft, about 5 minutes.
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3
Add the chopped squid tentacles to the skillet and cook for 2-3 minutes until they release their liquid and begin to firm up.
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4
Stir in the garlic and the rinsed rice. Toast the rice for 1-2 minutes until the edges look translucent, absorbing the flavors of the oil and seafood.
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5
Deglaze the pan with the white wine, scraping any brown bits from the bottom. Allow the wine to evaporate almost completely.
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6
Add the pine nuts, currants (if using), salt, and pepper. Stir in about 1/4 cup of water and simmer for 5 minutes—the rice should be only partially cooked (parboiled) at this stage.
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7
Remove from heat and fold in the fresh dill and parsley. Let the mixture cool slightly so it is easy to handle.
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8
Using a small spoon, carefully stuff each squid tube with the rice mixture. Important: Only fill them about 2/3 full, as the rice will expand and the squid will shrink during cooking.
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9
Secure the open end of each squid tube with a wooden toothpick to prevent the filling from escaping.
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10
In a wide, shallow pot or deep skillet, heat the remaining 2 tablespoons of olive oil. Sear the stuffed squid for 1 minute on each side until they turn opaque.
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11
Pour the tomato puree, lemon juice, and dried oregano over the squid. Add enough water to reach halfway up the sides of the squid.
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12
Cover and simmer gently over low heat for 35-40 minutes. The squid should be tender and the rice inside fully cooked.
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13
Remove the lid for the last 5 minutes of cooking to allow the sauce to thicken into a rich glaze.
💡 Chef's Tips
Do not overstuff the squid; if they are too tight, they will burst as the rice expands. Use a toothpick to prick a few small holes in the squid tubes before simmering to allow steam to escape. If you prefer a 'white' version, omit the tomato puree and use a lemon-olive oil-mustard emulsion instead. For the best texture, ensure you use fresh squid rather than frozen if possible, as it retains a better snap. If you have leftover filling, cook it in the sauce alongside the squid as a side dish.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Assyrtiko or a dry Rosé. Serve alongside a classic Horiatiki (Greek Village Salad) with plenty of feta. Provide crusty sourdough bread to soak up the aromatic tomato and olive oil sauce. A side of steamed wild greens (Horta) with lemon and oil balances the richness perfectly. Garnish with extra fresh parsley and a final drizzle of raw, high-quality olive oil.