Best 5 Greek Style Stuffed Squid Recipes

GREEK-STYLE STUFFED SQUID

Steps:

• Make sure the squid bodies gave been thoroughly gutted. Rinse them, pat dry, and set aside. Place the chopped tentacles in a dish and set them aside.
• Prepare the stuffing: Briefly heat the olive oil in a medium-sized skillet, add the onion and garlic, and saute the vegetables 1 minute. Add the chopped tentacles and saute 1 minute. Remove the skillet from the heat, add all the remaining stuffing ingredients, EXCEPT the squid bodies, stirring to combine thoroughly.
• Stuff the squid: With your fingers or a very narrow small spoon (like a demitasse spoon), place about 2 1/2 tablespoons of the stuffing into each body, leaving some room in the cavity to allow for shrinkage as the squid cooks. After the stuff has been divided into the squid bodies, secure the opening of each by weaving a toothpick through it horizontally.
• Prepare the braising sauce: Use a skillet or braising pan with a tight fitting lid that is just large enough to hold all the squid in a single layer. Briefly heat the olive oil, add the onion and garlic, and saute for 1-2 minutes, until the onion is just soft. Add the remaining sauce ingredients and bring to a simmer.
• Braise the squid:.
• Add the stuffed squid to the sauce in a single layer. Bring to a simmer, then turn the heat to low, and cover the pan tightly. Gently simmer for 50 minutes to 1 hour (the longer time for larger squid), checking after about 40 minutes to be sure the liquid has not evaporated and adding some wine or water if needed. Serve the squid hot with some of the sauce spooned over them.

STUFFED SQUID: KALAMARAKIA YEMISTA

Steps:

• Preheat oven to 350 degrees F.
• Heat 3 tablespoons of the oil in a medium saucepan over medium-high heat. Add the onion and cook until soft. Add the garlic and cook for 30 seconds. Add the rice and stir to coat with the mixture; cook for 1 minute. Add 3 cups water, tomatoes, season with salt and pepper, and bring to a boil. Reduce the heat to low, cover the pot, and cook until the rice is tender and the water is completely absorbed, about 14 to 16 minutes. Remove from the heat and let sit 5 minutes. Fluff with a fork and stir in the mint and parsley. Let cool.
• Stuff the squid with the rice mixture. Drizzle half of the remaining oil in a medium baking dish. Add the squid and drizzle with remaining oil and the tomato juice and season with salt and pepper. Bake until the squid is tender, about 25 to 30 minutes. Serve immediately.

GREEK-STYLE STUFFED PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place green and red bell peppers in a bowl with enough warm water to cover, and soak 5 minutes.
• Heat the olive oil in a skillet over medium heat. Place pork and onions in the skillet, season with salt and pepper, and cook until pork is evenly brown. Drain grease, and mix in wine and tomato puree. Continue cooking 10 minutes.
• Transfer skillet mixture to a large bowl, and mix in feta cheese, cooked rice, raisins, pine nuts, and parsley. Stuff peppers with the mixture, and arrange in a baking dish. Cover with aluminum foil.
• Bake 30 minutes in the preheated oven. Remove foil, and continue baking 10 minutes, until stuffing is lightly browned. May be served hot or cold.

STUFFED SQUID SICILIAN-STYLE

Steps:

• Make the filling: Blanch the chard in boiling water for 1 minute, then drain and cool under running water. Squeeze chard completely dry and finely chop. Set aside.
• Put 3 tablespoons olive oil in a large skillet or wide saucepan over medium heat. Add onion and fennel, season with salt and pepper, and cook until softened and lightly colored, about 10 minutes.
• Add fennel fronds, fennel seed, anchovy, garlic, oregano and red pepper. Cook, stirring, for about 2 minutes more.
• Turn off heat and transfer mixture to a mixing bowl. Add pine nuts, lemon zest, bread crumbs, cheese and reserved cooked chard. Mix well with a wooden spoon. Taste and correct seasoning.
• Heat oven to 375 degrees. Using a teaspoon, put some filling in each squid body, taking care not to overstuff. Place stuffed squid in an earthenware baking dish in one layer. Season squid on both sides with salt and pepper and drizzle with 2 tablespoons olive oil. Season tentacles with salt and pepper and arrange them around the edge of dish (alternatively, arrange tentacles in a separate baking dish). Drizzle tentacles lightly with oil. Spoon any remaining stuffing over tentacles.
• Roast uncovered for 15 to 20 minutes, until squid bodies are puffed, sizzling and lightly browned. If desired, run pan under the broiler for more color. Sprinkle with parsley and serve with lemon wedges. (May also be served at room temperature.) Serve each person 3 or 4 squid, with tentacles.

SQUID STUFFED WITH SPINACH AND HERBS

Steps:

• Prepare squid: remove intestine, eyes and the jelly bone from squid. Rinse well and cut of the tentacles.
• Clean rinse and chop spinach.
• Heat olive oil in a pan and sauté onion and tentacles for 10 to 15 minutes.
• Add spinach and hers and sauté for other 10 minutes.
• Turn off heat and stir in rice, salt and pepper.
• Stuff the squid taking care not to overfill them and place in a baking tin.
• Heat olive oil and sauté onion and garlic.
• Add remaining ingredients and cook for 5-10 minutes.
• Pour the sauce over the squid and bake at 180°C/350F for about three quarters of an hour. Check the liquid from time to time and add more liquid (wine of water) if necessary.