Mediterranean Stuffed Calamari With Rice & Herbs

Calamari is such a versatile ingredient. You can add it to stews and casseroles, stuff it, or even deep-fry it. It’s a popular seafood ingredient in many Mediterranean countries and can be found in a variety of sizes. I’ve shared before a recipe for calamari cooked with spinach, all in one pot.

This time, I wanted to share another favorite recipe that is very popular in Greece during the Lenten fasting period, stuffed calamari with rice and herbs. It’s not very difficult to prepare, but it does require a bit of time and patience to stuff the calamari, especially if you can only find smaller ones. The delicious flavor, though, makes it all worth the effort.

Ingredients & How-to

To make this Mediterranean stuffed calamari we are going to need calamari tubes and tentacles, rice, tomatoes, onion, fresh parsley, fresh dill, fresh or dried mint, olive oil, tomato paste, bay leaf, salt and black pepper.

• Calamari: I’m using both the tubes and the tentacles. The tentacles are chopped and added to the filling. You can find calamari in different sizes. The ones available here are around 5 inches long, but if you can find larger ones, stuffing them will be much easier.
• Tomatoes: I like to use fresh tomatoes for the filling and the sauce to cook the stuffed calamari in. Alternatively, you can use passata or crushed tomatoes.
• Fresh herbs: Herbs is what makes this seafood dish aromatic and gives it all the flavor along with the calamari. I use a combination of fresh parsley, fresh dill and mint (fresh or dried).
• Rice: I like to use medium-grain rice for stuffing seafood and veggies that is slightly sticky when cooked. You could use calrose rice, carolina rice or arborio rice.

For full quantities check the recipe down below.

01. Before mixing the calamari tentacles with the rice and herbs for the filling, I like to chop them into smaller pieces. Using a sharp knife, I cut them into 3–4 small bits and set them aside for later.

02. I’m using one large onion for the whole dish. Half of it goes into the filling, and I set the other half aside for the sauce that the stuffed calamari will cook in.

In a food processor, I add a couple of small tomatoes and the peeled half onion, and blend them until there are no large chunks left.

03. Now moving to the stove, I place my wide enameled cast iron pan over medium-high heat. I’m using the same pan to make the filling, cook the sauce, and then finish the calamari tubes in the oven. If you don’t have an ovenproof pan, you can use a regular pan and transfer the calamari to an oven dish at the end.

I start by toasting the rice with the olive oil for a couple of minutes, until it turns from bright white to a more beige, slightly transparent color. This helps prevent the rice filling from becoming too mushy when cooked.

04. Then, I add the chopped tomatoes and onion to the pan along with a cup of water. For the seasoning, I’m only using salt, black pepper. I cover the pan with the lid and let it cook in medium heat for 10 minutes until the water is absorbed.

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05. I turn off the heat and now add the fresh herbs. I’m using parsley, dill and mint. I prefer using fresh herbs but if you don’t have, you could use dried too. I give everything a good mix and leave the filling to cool down before stuffing the calamari tubes.

06. I’m using a teaspoon to stuff each calamari tube, as I find it easier. Another option is to use a piping bag, but you’ll need to cut a fairly large hole at the tip so the rice and herbs can flow through. Be careful not to overstuff the calamari, as the rice will expand while cooking and the tubes might split.

07. I leave about a half to quarter inch at the top, then pinch it closed and seal it with a toothpick. The toothpick helps keep the filling from coming out while the calamari cooks. Just remember to remove them before serving.

08. I place each stuffed calamari on a plate as I stuff them until I’m all done and ready to make the sauce. If there is any of the filling left, I add it next to the stuffed calamari later.

09. For the sauce, I chop the other half of the onion and sauté with olive oil for a couple of minutes until soft. Then I add the tomato paste and cook it for a minute to get all the flavor and aromas out. I add the chopped tomatoes, salt, pepper and a bay leaf. This is a quick and easy basic tomato sauce that is used in many Greek & Mediterranean stews.

10. I turn off the heat and arrange the calamari tubes in the pan. I add about half a cup of water and drizzle a little more olive oil on top.

Then it’s time for the oven to finish cooking the stuffed calamari. I cover the pan for the first 30 minutes, then uncover it and cook for another 15–20 minutes, until the sauce thickens and the rice is fully cooked.

Tips

• Make sure you leave some space when stuffing the calamari tubes as the rice will expand when cooked and for also sealing the tip of the tube with a toothpick.
• Adding the calamari tentacles in the stuffing will enhance the flavors and make the dish more delicious.
• Don’t add too much water, as the stuffed calamari will also release water and juices. Better add some more if needed when you remove the pan lid in the oven.

Serving suggestions

These Greek-style stuffed calamari with rice and herbs are a delicious main dish that you could serve with salad on the side, some fries, or baked potatoes and a slice of bread to soak up the juices.

Storage

If you have any leftovers of stuffed calamari, I recommend storing it in the fridge for up to 3-4 days. You can warm it up in a pan on the stove or the microwave.

FAQ

Can I use dried herbs instead of fresh?

Can I use canned tomatoes instead of fresh?