Stuffed Squid: Kalamarakia Yemista Recipe

Name: Stuffed Squid: Kalamarakia Yemista
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons Greek olive oil, plus 1/4 cup; 1 Spanish onion, finely chopped; 2 cloves garlic, finely chopped; 1 1/2 cups long-grain rice; 2 plum tomatoes, diced; Salt and freshly ground black pepper; 3 tablespoons finely chopped fresh mint leaves; 1/4 cup finely chopped fresh flat-leaf parsley; 2 1/2 pounds baby squid, cleaned; 1/2 cup tomato juice

Servings: persons

1
Preheat oven to 350 degrees F.
2
Heat 3 tablespoons of the oil in a medium saucepan over medium-high heat.
3
Add the onion and cook until soft.
4
Add the garlic and cook for 30 seconds.
5
Add the rice and stir to coat with the mixture; cook for 1 minute.
6
Add 3 cups water, tomatoes, season with salt and pepper, and bring to a boil.
7
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.
8
Remove from the heat and let sit 5 minutes.
9
Fluff with a fork and stir in the mint and parsley.
10
Let cool.
11
Stuff the squid with the rice mixture.
12
Drizzle half of the remaining oil in a medium baking dish.
13
Add the squid and drizzle with remaining oil and the tomato juice and season with salt and pepper.
14
Bake until the squid is tender, about 25 to 30 minutes.
15
Serve immediately.

381

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 3 tablespoons Greek olive oil, plus 1/4 cup, 1 Spanish onion, finely chopped, 2 cloves garlic, finely chopped, 1 1/2 cups long-grain rice, and more.

Yes, Stuffed Squid: Kalamarakia Yemista falls under the Seafood 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.

That's it — enjoy your meal!

Stuffed Squid: Kalamarakia Yemista

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions