Quick Recipe Version (TL;DR)
Quick Ingredients
- 12–16 small squid (about 1–1.2 kg / 2.2–2.6 lb total), cleaned, tentacles reserved
- 4 tbsp extra-virgin olive oil, divided
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup (100 g) medium- or short-grain rice, rinsed
- 2 tbsp tomato paste, divided
- 1/4 cup (60 ml) dry white wine
- 1 1/4 cups (300 ml) water or light fish/vegetable stock
- 3 tbsp chopped fresh flat-leaf parsley
- 2 tbsp chopped fresh dill
- 1 tbsp chopped fresh mint (optional but traditional)
- 2–3 tbsp pine nuts, lightly toasted (optional)
- 2 cups (480 ml) tomato passata or finely crushed tomatoes
- 1/2 cup (120 ml) water
- 1 bay leaf
- Pinch ground cinnamon (optional but lovely)
- Salt and freshly ground black pepper
- Lemon wedges and extra parsley for serving
Do This
- 1. Preheat oven to 180°C / 350°F. Pat the cleaned squid dry; finely chop the tentacles.
- 2. Sauté onion in 2 tbsp olive oil until soft, then add garlic, chopped tentacles, 1 tbsp tomato paste, and rice; cook 2–3 minutes.
- 3. Add wine, let it bubble, then add 1 1/4 cups water/stock, herbs, pine nuts, salt, and pepper. Simmer 8–10 minutes until rice is half-cooked and most liquid is absorbed. Cool slightly.
- 4. Stuff squid bodies two-thirds full with rice mixture and secure openings with toothpicks. Arrange snugly in a baking dish.
- 5. Whisk tomato passata, remaining 1 tbsp tomato paste, 1/2 cup water, 2 tbsp olive oil, bay leaf, cinnamon, salt, and pepper. Pour around (not over) squid.
- 6. Cover with foil and bake 30 minutes, then uncover and bake 15–20 minutes more until squid is tender and rice is cooked. Rest 10 minutes, garnish with parsley and lemon, and serve.
Why You’ll Love This Recipe
- Classic Greek taverna flavor at home: tender squid, herby rice, and a rich tomato sauce.
- Beautiful to serve: whole stuffed squid in a bubbling, aromatic pan of sauce looks impressive but is very doable.
- Make-ahead friendly: the stuffing and sauce can be prepped in advance for easier entertaining.
- Naturally dairy-free and easily adaptable for different tastes (with or without pine nuts, spicier or milder).
Grocery List
- Produce: 12–16 small squid, 1 onion, garlic, fresh parsley, fresh dill, fresh mint (optional), lemons.
- Dairy: Optional feta cheese or thick Greek yogurt for serving.
- Pantry: Extra-virgin olive oil, medium- or short-grain rice, tomato paste, tomato passata or crushed tomatoes, pine nuts (optional), dry white wine, bay leaf, ground cinnamon (optional), salt, black pepper.
Full Ingredients
For the Squid
- 12–16 small squid, about 8–10 cm / 3–4 inches long (total 1–1.2 kg / 2.2–2.6 lb), cleaned, tentacles reserved
- Salt and freshly ground black pepper, to season inside and out
- Toothpicks, for securing the openings
For the Rice & Herb Stuffing
- 2 tbsp extra-virgin olive oil
- 1 medium onion, finely chopped (about 150 g)
- 2 cloves garlic, minced
- Reserved squid tentacles, finely chopped
- 1/2 cup (100 g) medium- or short-grain rice (such as Arborio or Greek gliko), rinsed until water runs clear
- 1 tbsp tomato paste
- 1/4 cup (60 ml) dry white wine
- 1 1/4 cups (300 ml) water or light fish or vegetable stock
- 3 tbsp finely chopped fresh flat-leaf parsley
- 2 tbsp finely chopped fresh dill
- 1 tbsp finely chopped fresh mint (optional but traditional)
- 2–3 tbsp pine nuts, lightly toasted in a dry pan (optional)
- 1/2 tsp fine sea salt (or to taste)
- 1/4 tsp freshly ground black pepper
For the Tomato Baking Sauce
- 2 cups (480 ml) tomato passata or smooth, finely crushed canned tomatoes
- 1 tbsp tomato paste
- 2 tbsp extra-virgin olive oil
- 1/2 cup (120 ml) water
- 1 bay leaf
- Pinch ground cinnamon (about 1/8 tsp, optional but very Greek)
- 1/2 tsp fine sea salt, or to taste
- 1/4 tsp freshly ground black pepper
To Finish & Serve
- 2–3 tbsp chopped fresh parsley, for garnish
- Lemon wedges, for squeezing over
- Optional: crumbled feta cheese or a spoonful of thick Greek yogurt on the side
- Optional sides: crusty bread, boiled potatoes, or a simple green salad
Step-by-Step Instructions
Step 1: Preheat the oven and prepare the squid
Preheat your oven to 180°C / 350°F.
If your squid are not pre-cleaned, remove the head and innards from each body, pull out the clear quill, and rinse well under cold water. Remove the skin if desired by rubbing gently. Separate the tentacles from the head, discard the beak and eyes, and finely chop the tentacles. Pat the bodies and tentacles very dry with paper towels. Lightly season the inside of each squid body with a pinch of salt and pepper and set aside.
Step 2: Start the aromatic rice stuffing
In a medium saucepan or deep skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and a pinch of salt. Cook, stirring often, for 6–8 minutes, until the onion is soft and translucent but not browned. Add the minced garlic and chopped squid tentacles, then cook for 2–3 minutes more, until the tentacles turn opaque and release some liquid.
Stir in 1 tablespoon of tomato paste and the rinsed rice. Cook for 2–3 minutes, stirring constantly, so that each grain of rice is lightly coated in oil and tomato paste and becomes slightly translucent at the edges.
Step 3: Partially cook the rice with wine, stock, and herbs
Pour in the white wine and let it bubble for 1–2 minutes, scraping the bottom of the pan to lift any flavorful bits. Add 1 1/4 cups of water or stock, then season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a gentle simmer, then reduce the heat to low.
Simmer uncovered for 8–10 minutes, stirring once or twice, until the rice has absorbed most of the liquid but is still quite firm in the center (it will finish cooking inside the squid). Remove from the heat. Stir in the chopped parsley, dill, mint (if using), and toasted pine nuts. Taste and adjust seasoning if needed. Allow the stuffing to cool for about 5 minutes so it is easier to handle.
Step 4: Stuff the squid and secure the openings
Place the squid bodies on a board or plate. Using a small spoon or piping bag, fill each body about two-thirds full with the rice mixture. Do not overfill; the rice will expand further as it cooks and can cause the squid to split if too tightly packed.
Once filled, gently press each squid to even out the stuffing and then close the open end with a toothpick, threading it through both sides like a little pin. Arrange the stuffed squid snugly in a single layer in a baking dish just large enough to hold them (a 23 × 33 cm / 9 × 13 inch dish or similar works well). If you have a little extra stuffing, you can tuck it around the squid in small mounds.
Step 5: Mix the tomato sauce and pour around the squid
In a bowl or large measuring jug, whisk together the tomato passata, 1 tablespoon tomato paste, 2 tablespoons olive oil, 1/2 cup water, bay leaf, cinnamon (if using), salt, and pepper until smooth. Taste the sauce; it should be well seasoned and pleasantly tangy.
Pour the sauce into the baking dish around the stuffed squid, aiming to cover them about halfway up the sides. Try not to completely drown them; you want the tops to roast lightly while the bottoms braise in the sauce. If needed, add a splash more water so there is plenty of liquid but the squid are not fully submerged.
Step 6: Bake until the squid are tender and rice is cooked through
Cover the baking dish tightly with aluminum foil. Transfer to the preheated oven and bake for 30 minutes. Then carefully remove the foil (watch for steam) and continue baking uncovered for another 15–20 minutes. During this time the sauce should thicken slightly and the tops of the squid may take on a little color.
To check doneness, pierce one squid with a sharp knife; it should slide in easily, and the rice inside should be tender. If the rice still feels firm, cover loosely with foil and bake for an additional 5–10 minutes, checking again as needed.
Step 7: Rest, garnish, and serve
Remove the dish from the oven and let the kalamarakia gemista rest for about 10 minutes. This allows the juices to settle and makes the stuffing easier to slice if you choose to cut the squid in half for serving.
Discard the bay leaf. Taste the sauce and adjust seasoning with a little more salt or pepper if needed. Sprinkle generously with chopped fresh parsley and serve with lemon wedges for squeezing over. Offer crusty bread, boiled potatoes, or a simple salad on the side to soak up the rich tomato sauce. Optional: add a little crumbled feta or a spoonful of Greek yogurt on each plate for extra richness and contrast.
Pro Tips
- Do not overfill the squid. Leaving about one-third empty space inside each body is key so the rice can expand without splitting the squid.
- Dry the squid thoroughly. Patting them dry helps them sear slightly and prevents them from steaming and turning rubbery.
- Use the right rice. Medium- or short-grain rice gives a tender, slightly creamy stuffing that holds together better than long-grain.
- Let the filling cool slightly before stuffing. Hot filling can steam inside the squid and make them harder to handle and more likely to tear.
- Adjust the sauce thickness at the end. If it is too thick, add a splash of hot water; if too thin, simmer the dish briefly on the stovetop after baking to reduce.
Variations
- Spicy kalamarakia gemista: Add 1/4–1/2 teaspoon red pepper flakes to the stuffing and a pinch to the sauce for a gentle heat that complements the sweetness of the squid.
- With olives and capers: Stir 2 tablespoons chopped Kalamata olives and 1 tablespoon drained capers into the tomato sauce for a brinier, more intensely Mediterranean flavor.
- Lemon & herb version: Skip the cinnamon and add the zest of 1 lemon to the rice stuffing, plus extra dill and mint, for a brighter, fresher profile.
Storage & Make-Ahead
Kalamarakia gemista keep well and actually taste even better after the flavors meld. To store leftovers, let the squid and sauce cool completely, then transfer to an airtight container and refrigerate for up to 2 days. Reheat gently in a covered baking dish at 160°C / 320°F for 15–20 minutes, adding a splash of water if the sauce has thickened too much, or reheat individual portions on the stovetop over low heat.
For make-ahead prep, you can cook the rice stuffing up to 1 day in advance and keep it chilled. You can also stuff the squid and arrange them in the baking dish several hours ahead; cover and refrigerate. When ready to cook, bring to room temperature while you preheat the oven, mix the sauce, pour it around, and bake as directed (you may need an extra 5–10 minutes if starting from very cold).
Nutrition (per serving)
Approximate values for one of four servings (will vary based on exact ingredients and portion sizes): about 380–430 calories; 20–24 g protein; 16–20 g fat; 30–34 g carbohydrates; 2–3 g fiber; 4–6 g sugars; 650–800 mg sodium. Squid is a good source of lean protein, B vitamins, and minerals such as selenium, while the tomato sauce and herbs add antioxidants and bright flavor.
