Rice Stuffed Squid

Stuffed squid is a Mediterranean favorite! Whether it be in Spain or Greece, this dish takes a leading role on a lunch or dinner table. Play around with the stuffing and try adding some white wine to the final sauce for variation.

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1 kg medium sized squid, cleaned, left whole
1 big onion chopped
165 gr rice
1/3 cup of chopped parsley
1 cup of water
1 cup of olive oil
juice of 1 lemon
salt and pepper


  1. Cut and slit the tentacles in two lengthwise strips then cut in fine pieces.
  2. Heat two thirds of the oil and brown the onions and tentacles. Add the rice, parsley, salt and pepper, stir in the water .
  3. Once the rice begins to cook, cover and leave to simmer for ten to fifteen minutes until it thickens.
  4. Loosely stuff, don’t pack, the squids with the rice filling. Stand the stuffed squid in a wide pot.
  5. Pour the remaining oil, lemon juice, 1 cup of water, or slightly more into the pot with the squid; cover and leave to simmer until only oil remains.



<p>Feta cheese bastes the squid from within, keeping it from drying out.</p> <p>&nbsp;</p>
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