Stuffed Calamari cooked in white wine is a captivating seafood delicacy. With tender calamari, a flavourful stuffing, and the subtle infusion of white wine, it’s a dish that showcases the beauty of fresh seafood.

As you cook the calamari, it naturally shrinks slightly, resulting in every piece being a delightful mouthful. Each bite offers a harmonious combination of tender calamari, flavourful stuffing, and a touch of wine and lemon. It’s a perfect blend of textures and flavours that will leave you craving more.

A Taste of Kassos: Authentic Flavours from a Greek Island

This cherished recipe originates from the beautiful Greek island of Kassos, passed down through generations in my family. It carries the rich culinary traditions and flavors of the island, representing a connection to our heritage and a taste of our shared history. Prepare to experience a piece of Kassos with each bite, as this recipe brings the authentic flavours and warmth of the island to your table.

Calamari Cleaning: Simple and Quick Method

calamari for Stuffed Calamari in White Wine

I usually buy the calamari frozen solid. After defrosting I clean the calamari by pulling the head from the body.

The tentacles are completely edible and you need some for the stuffing. Place your knife just underneath the eyes of the calamari and cut straight down.

chopped calamari for Stuffed Calamari in White Wine

Remove the cartilage. The cartilage almost looks like a super-thin shard of glass—it is inedible and must be removed.

Although the dark, spotty skin of the squid is edible, I remove it for a more appealing presentation. The skin will easily separate from the flesh to be peeled away.

Stuffed Calamari in Wine is a dish that celebrates the beauty of seafood. With its tender calamari, flavorful stuffing, and aromatic wine sauce, it’s a culinary experience that will delight seafood enthusiasts and leave a lasting impression. Prepare to savor the taste of the sea in every succulent bite.

If you liked Stuffed Calamari in White Wine, you may also like:

Fish Soup With Saffron

Grilled Salmon with Avocado and Tomato Salsa

Seared Tuna With Mango & Avocado salsa

Stuffed Calamari in white wine.

Every bite is a perfect mix of calamari and rice with a touch of wine and lemon.

Print Recipe Pin Recipe

Prep Time 1 30

Cook Time 1

Total Time 2 30

Course Appetizer, Main Course

Cuisine Greek

Servings 4

Calories 457 kcal

Ingredients

500 gr Calamari (1.1 lb) solid
250 g Rice (8.8 oz) parboiled
3 tbsp Parsley chopped
3 tbsp Dill
2 tsp Salt
1 tsp black Pepper
500 ml White Wine (17.fl.oz)
2 Lemons freshly squeezed lemon juice
6 tbsp Extra virgin Olive-oil

Instructions

Clean the Calamari. Save some of the tentacles and chop into small pieces.
Rinse the rice and put it in a bowl.
Chop the onion, dill and parsley with an electrical mini chopper and add it to the rice.
Add the chopped tentacles , salt, pepper, half of the lemon juice and 2 tablespoons olive-oil to the rice and mix everything together.
Fill the calamari with the rice filling using a small spoon.
Close the opening with a toothpick and place the stuffed calamari in an oven dish.
Preheat the oven 180°C (350℉).
Add the wine, 4 tablespoons of olive oil, and the remaining lemon juice to the calamari.
Place a non-stick baking paper over the calamari and bake it for 50-60 minutes.
When your 45-60 minutes is up (taste the rice to see if its fully cooked, maybe you’ll need a little bit longer). Remove the baking paper and let it cook for 10 more minutes .