{"id":2324,"date":"2023-11-01T17:29:14","date_gmt":"2023-11-01T15:29:14","guid":{"rendered":"https:\/\/cityofgastronomy.thessaloniki.gr\/%ce%ba%ce%b1%ce%bb%ce%b1%ce%bc%ce%ac%cf%81%ce%b9%ce%b1-%ce%b3%ce%b5%ce%bc%ce%b9%cf%83%cf%84%ce%ac-%cf%84%ce%bf%cf%85-%cf%83%cf%89%cf%84%ce%ae%cf%81%ce%b7-%ce%b5%cf%85%ce%b1%ce%b3%ce%b3%ce%ad%ce%bb\/"},"modified":"2024-01-11T12:39:35","modified_gmt":"2024-01-11T09:39:35","slug":"stuffed-kalamari-by-sotiris-evangelou","status":"publish","type":"post","link":"https:\/\/cityofgastronomy.thessaloniki.gr\/en\/stuffed-kalamari-by-sotiris-evangelou\/","title":{"rendered":"Stuffed Kalamari by Sotiris Evangelou"},"content":{"rendered":"<p class=\"western\"><b>&#8220;A unique local inspiration for a rich and hearty dish. An original summer &#8220;meze&#8221; 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).&#8221;<\/b><\/p>\n<p class=\"western\"><b>Servings:4-6<br \/>\n<\/b><b>Preparation Time: 30&#8242;<br \/>\n<\/b><b>Cooking Time: 30&#8242;<\/b><\/p>\n<p class=\"western\"><b>INGREDIENTS<\/b><\/p>\n<ul>\n<li>1,5 kilos fresh kalamari<\/li>\n<li>1 medium onion chopped<\/li>\n<li>2-3 fresh spring onions chopped<\/li>\n<li>1 clove garlic chopped<\/li>\n<li>1 tablespoon parsley chopped<\/li>\n<li>1 tablespoon spearmint chopped<\/li>\n<li>1 tablespoon raisins soaked in water<\/li>\n<li>1 tablespoon pine nuts roasted<\/li>\n<li>100 gr yellow rice<\/li>\n<li>50 ml white wine<\/li>\n<li>1 fresh tomato peeled, deseeded and chopped<\/li>\n<li>120 ml olive oil<\/li>\n<li>2 bay leaves<\/li>\n<li>Fleur de Sel and freshly graded pepper<\/li>\n<li>1\/2 lemon (juice)<\/li>\n<\/ul>\n<p class=\"western\"><strong><span style=\"font-size: medium;\">Instructions<\/span><\/strong><\/p>\n<p>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.<br \/>\nWhen 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.<br \/>\nStuff half of the kalamari and close the ends with a toothpick, so that the rice will not come out while cooking.<br \/>\nLine 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&#8242;, until it absorbs all the liquids and stays with the olive.<br \/>\nWhen the food is ready add the lemon juice and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>&#8220;A unique local inspiration for a rich and hearty dish. An original summer &#8220;meze&#8221; 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).&#8221; Servings:4-6 Preparation Time: 30&#8242; Cooking Time: 30&#8242; INGREDIENTS 1,5 kilos fresh kalamari 1<\/p>\n","protected":false},"author":12200,"featured_media":2132,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[26,7],"tags":[],"class_list":{"0":"post-2324","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-sotiris-evangelou-en","8":"category-7"},"_links":{"self":[{"href":"https:\/\/cityofgastronomy.thessaloniki.gr\/en\/wp-json\/wp\/v2\/posts\/2324","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cityofgastronomy.thessaloniki.gr\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cityofgastronomy.thessaloniki.gr\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cityofgastronomy.thessaloniki.gr\/en\/wp-json\/wp\/v2\/users\/12200"}],"replies":[{"embeddable":true,"href":"https:\/\/cityofgastronomy.thessaloniki.gr\/en\/wp-json\/wp\/v2\/comments?post=2324"}],"version-history":[{"count":1,"href":"https:\/\/cityofgastronomy.thessaloniki.gr\/en\/wp-json\/wp\/v2\/posts\/2324\/revisions"}],"predecessor-version":[{"id":2325,"href":"https:\/\/cityofgastronomy.thessaloniki.gr\/en\/wp-json\/wp\/v2\/posts\/2324\/revisions\/2325"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cityofgastronomy.thessaloniki.gr\/en\/wp-json\/wp\/v2\/media\/2132"}],"wp:attachment":[{"href":"https:\/\/cityofgastronomy.thessaloniki.gr\/en\/wp-json\/wp\/v2\/media?parent=2324"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cityofgastronomy.thessaloniki.gr\/en\/wp-json\/wp\/v2\/categories?post=2324"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cityofgastronomy.thessaloniki.gr\/en\/wp-json\/wp\/v2\/tags?post=2324"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}