Stuffed Squid with rice and raisins (Kalamarakia gemista)


    Stuffed Squid with rice and raisins (Kalamarakia gemista with rizi & stafides)

    8 medium sized squid

    1/3 cup olive oil

    1 onion, finely chopped

    1 clove of garlic, minced

    2 shots ouzo

    2 cups white rice

    1 cup tomato puree

    ½ bunch of dill, finely chopped

    2 tbsp black raisins


    ½ cup olive oil, for extra use

    1 ½ cup tomato puree

    Vegetable broth or water


    Black pepper freshly ground

    Clean the squid and chop their tentacles. Wash and drain.  Sauté the onions, garlic and tentacles over medium heat until wilted. Add the ouzo and simmer until absorbed. Next, add the rice, tomato puree, dill, raisins and nutmeg and sauté. Season with salt and pepper. Fill the squid with a small teaspoon but not entirely. Use o a toothpick and secure close. Pour remaining olive oil into a large, wide pot.  Place the stuffed squid in the pot snuggly. Pour in remaining tomato puree and add enough broth or waterto cover the squid. Place a tinfoil on top and bake in pre-heated oven at 190oC for about 45 min. Towards the end remove tinfoil and continue baking until golden brown.

    Serves 4