Kalamar Dolma

Ingredients

• 4large squid
• 150 grice
• 1onion
• 2 tbsppine nuts
• 80 mlolive oil
• dill — chopped
• to tastefine sea salt and black pepper

Method

1. Start by cleaning the squid. Remove the head and tentacles, and set them aside. Pull out the innards and the transparent cartilage from the body tube. Rinse the tubes and tentacles under cold water, ensuring they are free of any sand or residue. Pat them dry with a paper towel to remove excess moisture.
2. In a medium-sized skillet, heat 80 ml of olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent and soft, about 3-4 minutes. Stir in 2 tablespoons of pine nuts, cooking until they are golden and fragrant, which will take another 2 minutes. This step builds the aromatic base for the stuffing.
3. Add 150 g of rice to the skillet, stirring to coat it with the oil and aromatics. Cook for an additional 2-3 minutes until the rice grains turn slightly translucent. Season with fine sea salt and black pepper to taste, then remove from heat. Let the mixture cool slightly before proceeding to the next step.
4. Stuff each squid tube with the rice mixture, filling them about three-quarters full to allow the rice to expand as it cooks. Secure the open end with a toothpick to prevent the filling from spilling out during cooking.
5. In a large pan, heat a little more olive oil over medium-high heat. Place the stuffed squid tubes in the pan, cooking them for about 3-4 minutes on each side. The squid should turn opaque and firm to the touch, indicating they are cooked through.
6. Once cooked, transfer the squid to a serving platter. Sprinkle freshly chopped dill over the top for a burst of flavor and color. Taste a small piece of the stuffing to check for seasoning, adding more salt if necessary. Serve immediately, sharing this Aegean delight with your guests.