Calamaria Parayemista is a beloved Greek delicacy featuring small squid hoods stuffed with a savory mixture of rice, onions, and tomato puree. The dish is infused with warm spices like cinnamon and cloves, then gently simmered in white wine until the squid is tender and the flavors meld beautifully. The result is a harmonious blend of seafood sweetness and aromatic herbs, offering a comforting yet elegant dining experience. Perfect for special occasions or a sophisticated weeknight dinner, this recipe brings the authentic taste of the Mediterranean to your kitchen. Serve it warm as a main course or as part of a mezze spread for a truly memorable meal.
Calamaria Parayemista
Description
Calamaria Parayemista is a beloved Greek delicacy featuring small squid hoods stuffed with a savory mixture of rice, onions, and tomato puree. The dish is infused with warm spices like cinnamon and cloves, then gently simmered in white wine until the squid is tender and the flavors meld beautifully. The result is a harmonious blend of seafood sweetness and aromatic herbs, offering a comforting yet elegant dining experience. Perfect for special occasions or a sophisticated weeknight dinner, this recipe brings the authentic taste of the Mediterranean to your kitchen. Serve it warm as a main course or as part of a mezze spread for a truly memorable meal.Ingredients
Directions
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Select fresh small squid with hoods about 10-12 cm (4-5 inches) long.
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To clean the squid, pull off the head and attached tentacles.
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Cut out the eyes and beak and discard them.
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Clean the dark skin from the head and tentacles by pulling it off or rubbing it off with a cloth dipped in coarse salt.
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Rinse the tentacles, chop 3 to 4 sets into small pieces, and set aside for the stuffing.
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Clean out the hood (body) by removing the transparent backbone from inside.
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Pull or rub off any remaining skin from the hood.
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Rinse the hoods well, drain, and pat dry.
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Heat 1 tablespoon of corn oil in a pan over medium heat and gently fry the finely chopped onion until transparent.
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Stir in the short-grain rice and cook for 2 minutes, stirring constantly.
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Add the tomato puree, water, cinnamon stick, cloves, chopped squid tentacles, salt, and freshly ground black pepper to taste.
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Cover the pan and simmer over low heat for 10 minutes, or until the liquid is absorbed and the rice is tender.
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Remove the cinnamon stick and cloves from the stuffing mixture.
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Fill the cleaned squid hoods with the rice mixture, packing it loosely as the rice will expand and the hoods will contract during cooking.
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Close the top of each stuffed hood with wooden cocktail picks or sew with strong thread to secure the filling.
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Heat the remaining corn oil in a deep pan or Dutch oven over medium heat.
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Fry the stuffed squid hoods until lightly colored, turning them frequently to brown evenly.
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Reduce the heat to low, add 1/2 cup of dry white wine, cover the pan, and simmer gently for 1 hour, or until the squid is tender.
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Check occasionally and add a little water to the pan if necessary to prevent sticking or burning.
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Serve hot or warm as a mezethaki (appetizer) or main course.
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.
