• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Kalamaria Parayemista

  • Recipe Submitted by on

Category: Main Dish, Greek, Seafood, Appetizers

 Ingredients List

  • 1 kg Small squid
  • 1/2 c Corn oil
  • 1 md Onion; finely chopped
  • 1/2 c Short-grain rice
  • 1/2 c Tomato puree
  • 1/4 c Water
  • 1 sm Cinnamon stick
  • 2 Cloves
  • Salt
  • Freshly ground black pepper
  • 1/2 c Dry white wine


Select squid with hoods about 10-12 cm (4-5 inches) long.

To clean squid, pull off head and attached tentacles. Cut out eyes and beak
and discard. Clean dark skin from head and tentacles by pulling it off or
rubbing off with a cloth dipped in coarse salt. Rinse, chop 3 to 4 into
small pieces and keep aside. Remainder may be stored and fried later.

Clean out hood (body) and remove transparent backbone from inside. Pull or
rub off skin. Rinse well, drain and dry.

Heat 1 tablespoon oil in a pan and gently fry onion until transparent. Stir
in rice and stir over heat for 2 minutes. Add tomato puree, water, cinnamon
stick, cloves, chopped squid, and salt and pepper to taste. Cover and
simmer over low heat for 10 minutes or until liquid is absorbed. Remove
cinnamon stick and cloves.

Fill hoods with rice mixture, packing it in loosely as rice expands and
hoods contract during cooking. Close top with wooden cocktail picks or sew
with strong thread.

Heat remaining oil in a deep pan and fry squid hoods until lightly
coloured, turning them frequently. Reduce heat, add wine, cover and simmer
gently on low heat for 1 hour or until squid is tender. Add a little water
to pan if necessary during cooking. Serve hot or warm as a mezethaki

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?