This traditional Cypriot dish features tender squid hoods filled with short-grain rice, onion, tomato and chopped squid. Cinnamon and cloves add gentle warmth to the filling, while dry white wine creates a rich cooking sauce. Serve the stuffed squid warm as a mezethaki or as a Mediterranean main course.
Calamaria Parayemista
Description
This traditional Cypriot dish features tender squid hoods filled with short-grain rice, onion, tomato and chopped squid. Cinnamon and cloves add gentle warmth to the filling, while dry white wine creates a rich cooking sauce. Serve the stuffed squid warm as a mezethaki or as a Mediterranean main course.Ingredients
Directions
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Select small squid with hoods approximately 10 to 12 cm long, as these are easier to fill and cook evenly.
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Pull the heads and attached tentacles away from the squid hoods. Remove and discard the eyes, beaks and internal organs.
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Remove the dark skin from the heads and tentacles by pulling it away or rubbing it with a cloth dipped in salt.
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Remove the transparent quill from each squid hood, pull away the outer skin and rinse the hoods thoroughly.
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Drain the cleaned squid and pat it dry with paper towels.
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Finely chop the tentacles from 3 or 4 of the squid and reserve them for the filling.
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Heat 1 tablespoon of the corn oil in a pan over medium-low heat. Add the onion and fry gently until soft and translucent.
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Add the rice and cook for 2 minutes, stirring frequently.
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Stir in the chopped squid, tomato pur�e, water, cinnamon stick and cloves. Season with salt and freshly ground black pepper.
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Cover and simmer over low heat for about 10 minutes, or until most of the liquid has been absorbed and the rice is partially cooked.
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Remove and discard the cinnamon stick and cloves, then allow the filling to cool slightly.
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Fill the squid hoods loosely with the rice mixture, leaving enough space for the rice to expand during cooking.
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Secure each opening with a wooden cocktail pick or kitchen thread.
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Heat the remaining corn oil in a deep, heavy-bottomed pan over medium heat.
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Add the stuffed squid and fry until lightly browned on all sides, turning carefully.
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Pour in the white wine, reduce the heat to low and cover the pan.
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Simmer gently for about 1 hour, or until the squid is tender and the rice is fully cooked.
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Check the pan occasionally and add a little water if the cooking liquid reduces too much.
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Remove the cocktail picks or thread before serving. Serve hot or warm with the cooking juices.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 319.6kcal
- % Daily Value *
- Total Fat 30.2g47%
- Saturated Fat 3.9g20%
- Cholesterol 0.0mg0%
- Sodium 2.8mg1%
- Total Carbohydrate 11.9g4%
- Dietary Fiber 0.9g4%
- Sugars 1.8g
- Protein 1.4g3%
* 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
Do not pack the filling tightly because the rice will expand as it cooks.
The stuffed squid may be served as a Cypriot mezethaki or as a main course.
The supplied nutrition data appears implausible because a dish containing 1 kg of squid would not normally contain only 1.4 g protein or zero cholesterol per serving.
