Stuffed Kalamari by Sotiris Evangelou

“A unique local inspiration for a rich and hearty dish. An original summer “meze” that will accompany ouzo, tsipouro or a white wine. It is one of the most beloved summer dishes and a great version of the unique Greek gemista (stuffed).”

Preparation Time: 30′
Cooking Time: 30′


  • 1,5 kilos fresh kalamari
  • 1 medium onion chopped
  • 2-3 fresh spring onions chopped
  • 1 clove garlic chopped
  • 1 tablespoon parsley chopped
  • 1 tablespoon spearmint chopped
  • 1 tablespoon raisins soaked in water
  • 1 tablespoon pine nuts roasted
  • 100 gr yellow rice
  • 50 ml white wine
  • 1 fresh tomato peeled, deseeded and chopped
  • 120 ml olive oil
  • 2 bay leaves
  • Fleur de Sel and freshly graded pepper
  • 1/2 lemon (juice)


Gut the kalamari well, remove the outer skin and chop the heads. Pour half of the olive oil in a saucepan to heat and simmer the chopped heads. Then add the onion and the garlic and as soon as the glaze, add the rice, and finally pour the wine.
When the alcohol is extinguished add the raisins, the pine nuts, the chopped herbs, the tomato, 1 glass cold water, add salt and pepper and cook in low heat until it absorbs all the liquid.
Stuff half of the kalamari and close the ends with a toothpick, so that the rice will not come out while cooking.
Line them in a saucepan, put a bay leaf, 1 glass cold water, the rest of the olive oil and cook in medium heat, for about 15′, until it absorbs all the liquids and stays with the olive.
When the food is ready add the lemon juice and serve.