Greek cuisine · Fish & Seafood

Kalamari Gemisto

Squid tubes stuffed with rice, herbs and pine nuts, braised in the oven in a tomato-white wine sauce.

Ingredients · for 4 servings

• 8 squid tubes (approx. 800 g, cleaned)
• 150 g long-grain rice
• 2 onions
• 3 cloves garlic
• 3 tbsp pine nuts
• 2 tbsp currants
• 1/2 bunch dill
• 1/2 bunch flat-leaf parsley
• 200 ml dry white wine
• 1 can chopped tomatoes (400 g)
• 7 tbsp olive oil
• salt, pepper

Instructions

1. Rinse the squid tubes inside and out, finely chop the tentacles and set aside; finely dice the onions, chop the garlic and finely chop the herbs.
2. Heat 4 tbsp olive oil in a pan, sauté the onions for 6 min until translucent, add garlic, chopped tentacles and pine nuts and fry for 3 min, until the nuts turn golden.
3. Stir in the rice, currants, herbs, salt and pepper, deglaze with 100 ml white wine and let reduce for 3 min; let the filling cool completely.
4. Fill the tubes only two-thirds full – the rice swells during cooking – and close the opening with a toothpick.
5. Preheat the oven to 180°C, sear the tubes in the remaining olive oil for 2 min per side, place in a baking dish, add the canned tomatoes, the remaining white wine and 150 ml water, and braise covered for 40 min.
6. Remove the cover, bake uncovered for another 10 min until the sauce is thick, remove the toothpicks and serve the tubes sliced with the sauce.