Stuffed Calamari in white wine.
Every bite is a perfect mix of calamari and rice with a touch of wine and lemon.
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 .
Notes
Βon appétit