Stuffed Calamari

(excerpt from the book Take the taste of Greece with you)

Calamari or Squid is a favorite among the Greek people.

We have so many ways to make calamari, like risotto, with pasta, grilled, with spinach and fine herbs, and the best way we all know is fried calamari.

Calamari must be cooked really fast over high heat or really slow, simmering over low heat.

The aroma while cooking should be light and fresh, like the freshness of the ocean an indication that your calamari is fresh. Also take a look at the eyes when you are shopping for calamari they should be shiny and not cloudy… .

If fresh is not available take a look at the frozen section of your supermarket they are available.

Here is my recipe for stuffed calamari, a delicious way to enjoy this fruit of the sea as a main dish.

• Ingredients
• 8 large Calamari
• 1 large onion, chopped
• 1 small bunch dill, finely cut
• 1 red pepper, diced
• ½ cup olive oil
• 1 cup white wine
• 1 ½ cups rice
• 2 tbsp ketchup
• Salt and pepper to taste

Wash calamari and separate the heads .There is a little bag with sand and impurities on the part of the head, remove and discard. Chop the part of the heads and save.

In a heavy pan add the oil and sauté the onion for a few minutes add the chopped heads and continue for 2-3 minutes more.

When liquid evaporates add the wine, let cook for 2 minutes and add the rest of the ingredients, mix well and remove from heat.

The filling is ready for the calamari.

Fill each calamari ¾ full and place in an ovenproof pan.

Spray with olive oil, season with a little salt and pepper and cook in a preheated oven at 350 for 45 minutes.