Kalamaria Parayemista

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Servings: 4 servings Difficulty: Advanced
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Tender stuffed squid simmered in a fragrant tomato and wine sauce with aromatic spices.
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Kalamaria Parayemista recipe image
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Kalamaria Parayemista

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 servings Calories: 319.6

Description

Kalamaria Parayemista is a classic Greek dish featuring small squid stuffed with a savory mixture of rice, onions, and warm spices. The combination of tomato puree, dry white wine, and aromatic spices like cinnamon and cloves creates a rich, flavorful broth that permeates the tender squid. This dish offers a delightful balance of textures, with the chewy squid contrasting against the soft, seasoned rice filling. It is an ideal choice for a sophisticated appetizer or a light main course, perfect for sharing at dinner parties or enjoying as a comforting meal.

Directions

  1. Clean the squid by pulling off the head and attached tentacles, cutting out the eyes and beak, and discarding them.
  2. Remove the dark skin from the head and tentacles by pulling it off or rubbing it off with a cloth dipped in coarse salt, then rinse well.
  3. Chop 3 to 4 squid tentacles into small pieces and set aside for the filling.
  4. Clean the squid hoods (bodies) by removing the transparent backbone and pulling or rubbing off the inner skin.
  5. Rinse the hoods well, drain, and dry them thoroughly.
  6. Heat 1 tablespoon of corn oil in a pan over medium heat and gently fry the finely chopped onion until transparent.
  7. Stir in the short-grain rice and cook for 2 minutes, stirring constantly.
  8. Add the tomato puree, water, cinnamon stick, cloves, chopped squid tentacles, and salt and pepper to taste.
  9. Cover and simmer over low heat for 10 minutes, or until the liquid is absorbed.
  10. Remove the cinnamon stick and cloves from the rice mixture.
  11. Loosely fill the cleaned squid hoods with the rice mixture, being careful not to pack it tightly as the rice will expand.
  12. Close the top of each stuffed squid hood with wooden cocktail picks or sew them shut with strong thread.
  13. Heat the remaining corn oil in a deep pan over medium heat.
  14. Fry the stuffed squid hoods until lightly colored, turning them frequently to brown evenly.
  15. Reduce the heat to low, add the dry white wine, cover the pan, and simmer gently for 1 hour, or until the squid is tender.
  16. Add a little water to the pan if necessary during cooking to prevent sticking or drying out.
  17. Serve hot or warm as a mezethaki (appetizer).

Nutrition Facts

Servings 4 servings

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.

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