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Greek Stuffed Calamari: A Delicious Recipe for Seafood Lovers

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Savor the Mediterranean with Greek Stuffed Calamari, featuring tender calamari filled with a flavorful mix of rice, feta, olives, and herbs, all simmered in a rich marinara sauce. Ideal for special occasions or a delightful family meal!

Ingredients

Scale
  • 1 pound fresh calamari, cleaned and tentacles separated
  • 1 cup cooked rice (preferably short-grain or arborio)
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup Kalamata olives, pitted and chopped
  • 1/4 cup fresh parsley, chopped
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional, for heat)
  • 1 lemon, zested and juiced
  • Salt and pepper, to taste
  • 1/4 cup olive oil, divided
  • 1 cup marinara sauce (store-bought or homemade)
  • Fresh lemon wedges, for serving

Instructions

  1. In a large mixing bowl, combine the cooked rice, crumbled feta cheese, chopped Kalamata olives, chopped parsley, minced garlic, and finely chopped onion.
  2. Add the dried oregano, red pepper flakes (if using), lemon zest, and lemon juice to the mixture.
  3. Season with salt and pepper to taste.
  4. Mix everything together until well combined. This filling should be flavorful and aromatic, so don’t be shy with the seasoning!
  5. Take your cleaned calamari tubes and gently pat them dry with a paper towel.
  6. Using a small spoon or a piping bag, carefully stuff each calamari tube with the rice and feta mixture. Be sure not to overfill them, as the calamari will shrink slightly while cooking. Leave a little space at the top to allow for expansion.
  7. Once filled, secure the open end of each calamari tube with a toothpick or a small skewer to prevent the filling from spilling out during cooking.
  8. In a large skillet, heat 2 tablespoons of olive oil over medium heat.
  9. Once the oil is hot, carefully place the stuffed calamari in the skillet. Cook for about 2-3 minutes on each side until they are golden brown.
  10. Once browned, remove the calamari from the skillet and set them aside on a plate.
  11. In the same skillet, add the remaining olive oil and sauté any leftover chopped onion and garlic until they are translucent and fragrant, about 2-3 minutes.
  12. Pour in the marinara sauce and bring it to a gentle simmer.
  13. Add the stuffed calamari back into the skillet, spooning some of the sauce over them.
  14. Cover the skillet and let the calamari simmer in the sauce for about 10-15 minutes. This will help the flavors meld together and ensure the calamari is cooked through.
  15. Once the calamari are cooked, carefully remove them from the skillet and place them on a serving platter.
  16. Spoon the marinara sauce over the top of the calamari, ensuring they are well-coated.
  17. Garnish with additional chopped parsley and serve with fresh lemon wedges on the side for an extra burst of flavor.

Notes

  • Make sure to clean the calamari thoroughly before stuffing. You can ask your fishmonger to clean them for you if you’re unsure how to do it.
  • If you prefer a bit of crunch, consider adding some breadcrumbs to the filling mixture.
  • For a twist, you can add some sun-dried tomatoes or artichoke hearts to the filling for added flavor and texture.
  • If you have leftover filling, you can bake it in a small dish with some marinara sauce and cheese on top for a delicious side dish.

Find it online: https://softtasty.com/greek-stuffed-calamari/