Stuffed Squid

Transform the humble squid into a magnificent starter or main course with this recipe. In English-speaking countries, squid as food is often marketed using the Italian word calamari.

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1 kg οf medium squid (10-12 cm. in length)
1 cup οf  rice
1 tbsp οf sugar
1 1/2 cups οf olive oil
a pinch of cinnamon 
1 ripe tomato
plenty οf parsley
2 medium onions, cut in small cubes
raisins (optional)
salt and pepper,
ine nuts (optional)


  • Wash and clean the squid. 
  • Finely chop the tentacles of the squid.
  • Heat the olive oil in a deep frying-pan and put in the finely-chopped onions.
  • As soon as they are transparent, put in the chopped tentacles, the rice, the salt and pepper, the sugar, the cinnamon, the raisins and pine nuts (optional), and a wine-glass of water. As soon as the mixture has reduced, remove from the flame and add the finely-chopped parsley.
  • Half-fill the body cavities of the squid with the filling, and secure the top half with a toothpick.
  • Arrange them in the pan, add the tomato and stew gently.
  • If there is any filling left over, peel a tomato, chop the flesh and add to the surplus filling with a little water and the juice of the tomato.
  • Stew gently, and pour over the serving-dish with the filled squid. A tablespoonful of finely-chopped orange peel can also be added.


In order to get the best out of this recipe, try to get fresh squid, as frozen ones lack in taste and freshness.
Main ingredient: 
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