Kalamarakia Yemista Recipe

Name: Kalamarakia Yemista
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds small squid (about 14 baby squid); 4 tablespoons olive oil; 3 tablespoons pine nuts; 2/3 cup short-grain rice; 3 tablespoons raisins; Salt; 1 large onion, chopped; 2 cloves garlic, chopped; 1 pound tomatoes, peeled and chopped; 1 cup dry white or red wine; 2 teaspoons sugar; 1/4 teaspoon ground chili pepper (optional); 3 tablespoons chopped flat-leaf parsley

Servings: persons

2 pounds small squid (about 14 baby squid)
4 tablespoons olive oil
3 tablespoons pine nuts
2/3 cup short-grain rice
3 tablespoons raisins
Salt
1 large onion, chopped
2 cloves garlic, chopped
1 pound tomatoes, peeled and chopped
1 cup dry white or red wine
2 teaspoons sugar
1/4 teaspoon ground chili pepper (optional)
3 tablespoons chopped flat-leaf parsley

1
Clean and prepare the squid as described in box on page 198.
2
Heat 2 tablespoons of the oil in a small pan.
3
Add the pine nuts, and stir so that they are lightly colored all over.
4
Stir in the rice and raisins, and add a little salt and 1 cup water.
5
Stir and simmer over low heat for 10 minutes, until the water is absorbed.
6
Fill each squid about two-thirds full only, to allow the rice to expand.
7
Secure the openings with toothpicks.
8
For the sauce: Fry the onion in the remaining 2 tablespoons of oil until golden.
9
Add the garlic and cook, stirring, until it begins to color.
10
Add the tomatoes, wine, sugar, salt, and chili pepper if using.
11
Simmer, uncovered, for 15 minutes.
12
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.
13
Cover with foil and bake in a preheated 400F oven for 1530 minutes, depending on the size of the squid.
14
Serve hot, sprinkled with parsley.

366

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 pounds small squid (about 14 baby squid), 4 tablespoons olive oil, 3 tablespoons pine nuts, 2/3 cup short-grain rice, and more.

Yes, Kalamarakia Yemista falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kalamarakia Yemista

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