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Kalamari Gemisto

Serves 4 to 6 Entree seafood, Fish

Kalamari Gemisto

Kalamari Gemisto is an island classic, a dish that finds its place on the Greek table during sun-drenched afternoons by the sea. In this homey rendition, the squid is lovingly filled with a mixture of rice, parsley, and onion, each component chosen with care and seasoned by instinct, not measure. The recipe captures the essence of Greek coastal life, where olive oil flows freely and lemons are always within reach.

The stuffed squid should be tender yet firm, with the rice inside absorbing the tangy tomato sauce that envelops it. Each bite offers a harmonious blend of the sea's briny freshness and the earthiness of the herbs, all brought together by the rich, fruity olive oil. Enjoy it warm, savoring the simplicity and depth of its flavors, a true taste of the islands.

Ingredients

  • 800 gwhole squid — cleaned for stuffing
  • 150 grice
  • 1 bunchparsley
  • 100 mlolive oil
  • 1onion
  • tomatograted, for the sauce
  • to tastefine sea salt and black pepper

Method

  1. Start by cleaning the squid: remove the head, tentacles, and innards, then peel off the thin skin. Rinse the squid bodies and tentacles under cold water and pat them dry with paper towels. This ensures the squid will sear properly without excess moisture interfering.
  2. In a large skillet, heat 50 ml of olive oil over medium heat. Finely chop the onion and add it to the pan, sautéing until it becomes translucent and fragrant, about 3-4 minutes. Grate the tomato directly into the pan, stirring to combine with the onion and olive oil. Allow this mixture to cook until it thickens slightly and the tomato's raw smell dissipates.
  3. Add the rice to the pan, stirring to coat it in the tomato and onion mixture. Pour in 150 ml of water and season with a pinch of fine sea salt and black pepper. Cover the skillet and let the rice cook, stirring occasionally, until it absorbs the liquid and is just tender. This should take about 10 minutes, but focus on the texture rather than timing.
  4. While the rice is cooking, finely chop the parsley and set it aside. Once the rice is ready, remove the skillet from the heat and stir in the parsley. This will add a fresh, herbal note to the stuffing.
  5. Stuff each squid body with the rice mixture, leaving a little room at the top as the rice will expand slightly during cooking. Secure the open ends with toothpicks to prevent the filling from spilling out.
  6. In another skillet, heat the remaining 50 ml of olive oil over medium-high heat. Add the stuffed squid and cook them for about 2-3 minutes on each side, or until they turn opaque and lightly golden. Be careful not to overcook, as the squid should be tender, not rubbery.
  7. Remove the squid from the heat and squeeze fresh lemon juice over them. Taste a piece for salt, adjusting if necessary, and serve immediately. The dish should be aromatic with the scent of lemon and herbs, and the squid should be tender with a slight bite.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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