Kalamaria Parayemista

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Servings: 6 Difficulty: Advanced
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Tender squid hoods stuffed with a savory rice and tomato mixture, slow-simmered in wine.
Kalamaria Parayemista recipe image
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 traditional Greek delicacy that transforms small squid into a tender, flavorful feast. The squid hoods are cleaned and generously filled with a pilaf-like mixture of short-grain rice, onions, tomato puree, and warm spices like cinnamon and cloves. Once stuffed, the squid are gently fried and then simmered in dry white wine until the flesh is succulent and the rice has absorbed all the savory juices. This dish offers a beautiful balance of sweet seafood and aromatic herbs, making it an elegant addition to any Mediterranean meal. It is perfect for special dinner parties or festive gatherings where you want to impress guests with authentic, home-style Greek cooking that feels both comforting and sophisticated.

Ingredients

Directions

  1. Select squid with hoods about 10-12 cm (4-5 inches) long.
  2. To clean squid, pull off head and attached tentacles.
  3. Cut out eyes and beak and discard.
  4. Clean dark skin from head and tentacles by pulling it off or rubbing off with a cloth dipped in coarse salt.
  5. Rinse, chop 3 to 4 into small pieces and keep aside.
  6. Clean out hood (body) and remove transparent backbone from inside.
  7. Pull or rub off skin from the hoods.
  8. Rinse well, drain and dry.
  9. Heat 1 tablespoon oil in a pan and gently fry onion until transparent.
  10. Stir in rice and stir over heat for 2 minutes.
  11. Add tomato puree, water, cinnamon stick, cloves, chopped squid, and salt and pepper to taste.
  12. Cover and simmer over low heat for 10 minutes or until liquid is absorbed.
  13. Remove cinnamon stick and cloves from the rice mixture.
  14. Fill hoods with rice mixture, packing it in loosely as rice expands and hoods contract during cooking.
  15. Close top with wooden cocktail picks or sew with strong thread.
  16. Heat remaining oil in a deep pan and fry squid hoods until lightly coloured, turning them frequently.
  17. Reduce heat, add wine, cover and simmer gently on low heat for 1 hour or until squid is tender.
  18. Add a little water to pan if necessary during cooking.
  19. Serve hot or warm.

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

Remainder of cleaned squid may be stored and fried later.

Serve as a mezethaki (appetizer).

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