Kalamaria Parayemista

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Servings: 6 Difficulty: Advanced
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Tender stuffed squid simmered in a savory tomato and wine sauce with aromatic spices
Kalamaria Parayemista recipe image
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Kalamaria Parayemista

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 381.3

Description

Kalamaria Parayemista is a beloved Greek classic featuring small squid hoods stuffed with a fragrant mixture of rice, onions, and tomatoes. The dish balances the sweetness of the seafood with the acidity of tomato puree and dry white wine, creating a deeply flavorful sauce that permeates the tender meat. Aromatics like cinnamon stick and cloves add a warm, subtle spice note typical of Mediterranean cooking. This hearty yet elegant side dish or mezethaki is perfect for family dinners or festive gatherings. It requires patience to achieve the perfect texture, resulting in a rich, comforting meal that showcases the natural flavors of fresh seafood and simple pantry staples.

Ingredients

Directions

  1. Clean the squid by pulling off the heads and attached tentacles.
  2. Cut out the eyes and beak from the tentacles and discard them.
  3. Remove the dark skin from the heads and tentacles by pulling it off or rubbing it with a cloth dipped in coarse salt.
  4. Rinse the tentacles thoroughly, chop them into small pieces, and set aside.
  5. Clean the squid hoods (bodies) by removing the transparent backbone and internal organs.
  6. Pull or rub off the skin from the hoods, rinse well, drain, and dry.
  7. Heat 1 tablespoon of oil in a pan over medium heat and gently fry the chopped onion until transparent.
  8. Stir in the rice and cook for 2 minutes, stirring constantly.
  9. Add the tomato puree, water, cinnamon stick, cloves, chopped squid tentacles, salt, and pepper to the pan.
  10. Cover and simmer over low heat for 10 minutes, or until the liquid is absorbed.
  11. Remove the cinnamon stick and cloves from the rice mixture.
  12. Fill the squid hoods with the rice mixture, packing it loosely as the rice will expand and the hoods will contract during cooking.
  13. Close the tops of the stuffed hoods using wooden cocktail picks or by sewing them with strong thread.
  14. Heat the remaining oil in a deep pan over medium-high heat.
  15. Fry the stuffed squid hoods until lightly colored, turning them frequently.
  16. Reduce the heat, add the wine, cover the pan, and simmer gently on low heat for 1 hour, or until the squid is tender.
  17. Add a little water to the pan during cooking if necessary to prevent sticking.
  18. Serve hot or warm as a mezethaki (appetizer) or side dish.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 381.3kcal
% Daily Value *
Total Fat 30.5g47%
Saturated Fat 4.0g20%
Cholesterol 0.0mg0%
Sodium 5.3mg1%
Total Carbohydrate 32.1g11%
Dietary Fiber 14.2g57%
Sugars 2.4g
Protein 2.4g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Select squid with hoods about 10-12 cm (4-5 inches) long for best results.

Any remainder of the squid tentacles may be stored and fried later for another dish.

Ensure the rice mixture is packed loosely into the hoods to allow for expansion during the simmering process.

Keywords: greek, squid, kalamaria, stuffed, parayemista, seafood, rice, tomato, simmer, meze, appetizer, mediterranean, cinnamon, cloves, wine, onion, traditional, stuffed squid
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