📝 About This Recipe
Transport your senses to a seaside taverna with this authentic Greek masterpiece, where tender squid tubes are filled with a savory medley of herbed rice, pine nuts, and currants. This dish perfectly balances the brininess of the sea with the sweetness of caramelized onions and aromatic dill, all simmered in a light, zesty tomato and white wine broth. It is a celebratory dish that showcases the elegance of Mediterranean seafood through simple, high-quality ingredients and traditional slow-cooking techniques.
🥗 Ingredients
The Squid
- 4 pieces Large Whole Squid (cleaned, tubes kept whole, tentacles reserved and chopped)
- 1 tablespoon Lemon juice (to rinse the squid)
The Filling
- 4 tablespoons Extra Virgin Olive Oil (divided)
- 1 large Yellow Onion (finely minced)
- 2 pieces Garlic cloves (minced)
- 1/2 cup Long-grain Rice (rinsed well)
- 2 tablespoons Pine Nuts (toasted)
- 2 tablespoons Currants or Raisins (optional but traditional)
- 1/4 cup Fresh Dill (finely chopped)
- 1/4 cup Fresh Parsley (finely chopped)
- 1 teaspoon Salt and Black Pepper (to taste)
The Braising Liquid
- 1/2 cup Dry White Wine (such as Assyrtiko or Pinot Grigio)
- 1 cup Canned Crushed Tomatoes (or grated fresh tomatoes)
- 1/2 cup Water or Seafood Stock
- 1 piece Bay Leaf
- 1 teaspoon Lemon Zest
👨🍳 Instructions
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1
Clean the squid thoroughly by removing the head, cartilage, and innards. Rinse the tubes and tentacles under cold water with a splash of lemon juice. Finely chop the reserved tentacles to be used in the filling.
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2
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced onion and sauté for 5-7 minutes until soft and translucent, but not browned.
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3
Stir in the chopped squid tentacles and garlic. Cook for another 3 minutes until the tentacles release their moisture and firm up slightly.
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4
Add the rinsed rice to the skillet and toast for 2 minutes, stirring constantly to coat the grains in the flavorful oil.
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5
Add the pine nuts, currants, half of the dill, and half of the parsley. Season generously with salt and pepper. Pour in 1/4 cup of water and simmer for 5 minutes until the water is absorbed; the rice should still be quite firm (al dente) as it will finish cooking inside the squid.
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6
Remove the filling from heat and let it cool for 10 minutes. This makes the stuffing process much easier and prevents the squid from shrinking prematurely.
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7
Using a small spoon, carefully stuff each squid tube with the rice mixture. Important: Fill only about 3/4 of the way full, as the rice will expand and the squid will shrink during cooking.
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8
Seal the opening of each squid tube by threading a wooden toothpick through the top in a 'stitch' pattern.
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9
In a wide, shallow pot or deep sauté pan, heat the remaining 2 tablespoons of olive oil. Lightly sear the stuffed squid for 1-2 minutes per side until they turn opaque.
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10
Deglaze the pan with the white wine, scraping up any browned bits from the bottom. Let the alcohol bubble away for 2 minutes.
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11
Pour in the crushed tomatoes, water (or stock), bay leaf, and lemon zest. Season the sauce lightly with salt and pepper.
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12
Bring the liquid to a gentle simmer, then cover the pot tightly. Cook on low heat for 40-45 minutes. The squid is done when it is fork-tender and the rice inside is fully cooked.
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13
Remove the toothpicks before serving. Garnish with the remaining fresh dill and parsley.
💡 Chef's Tips
Do not overstuff the squid; if you pack them too tight, the tubes will burst as the rice expands. Use high-quality Greek extra virgin olive oil for the most authentic flavor profile. If you have leftover filling, cook it in the sauce alongside the squid as a side 'dirty rice'. To ensure tenderness, either cook squid very quickly (2 minutes) or long and slow (45+ minutes); this recipe uses the slow method for meltingly tender results. If the sauce is too thin at the end, remove the squid and boil the sauce down for 5 minutes to thicken before serving.
🍽️ Serving Suggestions
Serve with crusty sourdough bread to soak up the delicious tomato and wine sauce. Pair with a chilled glass of Assyrtiko or a crisp Rosé. A side of Horta (boiled wild greens with lemon and oil) balances the richness of the stuffing. Add a dollop of thick Greek yogurt or a side of feta cheese for a creamy contrast. Serve as a main course alongside a classic Greek salad (Horiatiki).