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Tender calamari filled with herb rice and braised in white wine. A dish that tastes of the Aegean.
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ingredients
•
🦑 SEAFOOD
•
6 large whole squid, cleaned (bodies intact, tentacles reserved)
•
🍚 FILLING
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½ cup short-grain rice (Arborio works well)
•
Tentacles from the squid, roughly chopped
•
½ cup dry white wine (for filling)
🍅 PANTRY
•
½ cup dry white wine (for braising)
•
14 oz can diced tomatoes
•
Olive oil
🧅 PRODUCE
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1 small onion, finely minced
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3 garlic cloves, minced
•
Juice of 1 lemon
🌿 SPICES & SEASONING
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2 tbsp fresh parsley, chopped
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1 tbsp fresh dill, chopped
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1 tsp dried oregano
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Salt
•
Black pepper
Chios
Stuffed Calamari with Herbs and Rice
Tender calamari filled with herb rice and braised in white wine.
Tender calamari filled with herb rice and braised in white wine. A dish that tastes of the Aegean.
Ingredients
🦑 SEAFOOD
— 6 large whole squid, cleaned (bodies intact, tentacles reserved)
— 🍚 FILLING
— ½ cup short-grain rice (Arborio works well)
— Tentacles from the squid, roughly chopped
— ½ cup dry white wine (for filling)
🍅 PANTRY
— ½ cup dry white wine (for braising)
— 14 oz can diced tomatoes
— Olive oil
🧅 PRODUCE
— 1 small onion, finely minced
— 3 garlic cloves, minced
— Juice of 1 lemon
🌿 SPICES & SEASONING
— 2 tbsp fresh parsley, chopped
— 1 tbsp fresh dill, chopped
— 1 tsp dried oregano
— Salt
— Black pepper
Prep
🍳 EQUIPMENT / PANS NEEDED
— Wide, deep skillet or braising pan — must fit all calamari in a single layer.
— Small saucepan — for par-cooking the rice filling.
🔪 PREP FIRST
🦑 CALAMARI PREP
— Clean squid: pull tentacles from bodies, remove quill, rinse bodies inside and out.
— Roughly chop tentacles — these go into the filling.
— Pat squid bodies dry.
🍚 FILLING PREP
— Lightly sauté onion in olive oil until soft.
— Add garlic and chopped tentacles, cook 2 minutes.
— Add rice, stir to coat.
— Add ½ cup white wine, cook until absorbed.
— 👉 Rice should be half-cooked only — it finishes inside the squid.
— Remove from heat, stir in parsley, dill, salt, and pepper.
🧅 PRODUCE PREP
— Mince onion and garlic for filling and braising base.
Method
STEP 1 — FILL THE CALAMARI
— Spoon filling into each squid body.
— Fill only ¾ full — rice expands as it cooks.
— Secure the opening with a toothpick.
STEP 2 — SEAR THE CALAMARI
— Heat wide skillet over medium-high heat.
— Add:
— Generous drizzle of olive oil
— Sear stuffed calamari 2 minutes per side until lightly golden.
— Remove and set aside.
STEP 3 — BUILD BRAISING LIQUID
— In the same pan, reduce heat to medium.
— Add:
— A little more olive oil if needed
— Remaining garlic, cook 1 minute.
— Add:
— ½ cup white wine
— Diced tomatoes
— 1 tsp oregano
— Salt and pepper
— Bring to a simmer.
STEP 4 — BRAISE
— Nestle calamari into the braising liquid.
— Cover and cook on low heat for 30–35 minutes.
— You're looking for:
— Calamari that yields easily when pressed
— Rice fully cooked inside
— Sauce reduced and fragrant
👉 Do NOT boil aggressively — gentle braising keeps calamari tender.
STEP 5 — FINISH
— Remove toothpicks.
— Squeeze lemon juice over the dish.
— Drizzle with good olive oil.
— Scatter fresh parsley.
Chef's Note: Fill ¾ full — not more. Overfilled squid will burst as the rice expands. The restraint is part of the technique.