Aegean Stuffed Squid with Rice and Herbs (Kalamar Dolma)
Experience the authentic flavors of the Aegean with this traditional recipe for stuffed squid, filled with a savory mix of rice, fragrant herbs, and aromatic spices, creating a delightful Mediterranean dish that's both hearty and healthy.
Equipment
- Large pan
- Baking dish
- Toothpicks
Ingredients
- 4 large squid (approximately 1.5 pounds or 680 grams), cleaned and tentacles reserved
- 1 cup short-grain rice (about 185 grams)
- 1/4 cup olive oil (60 ml)
- 1 large onion, finely chopped
- 2 cloves of garlic, minced
- 1/4 cup pine nuts (about 30 grams)
- 1/4 cup currants (about 40 grams)
- 1/2 cup fresh parsley, finely chopped (about 15 grams)
- 2 tbsp fresh dill, finely chopped (about 4 grams)
- 1 tbsp fresh mint, finely chopped (about 2 grams)
- 1 tsp dried oregano
- Salt and pepper to taste
- 1/2 lemon, juiced
- 1 cup dry white wine (about 240 ml)
- 1 cup fish stock or water (about 240 ml)
Instructions
- Begin by preparing the squid. Carefully remove the tentacles and set aside. Ensure the bodies are fully cleaned, with the cartilage and innards removed.
- In a large pan, heat half of the olive oil over medium heat. Sauté the chopped onion and garlic until translucent, about 5 minutes.
- Chop the reserved tentacles and add them to the pan along with the pine nuts and currants. Cook for an additional 3-4 minutes, stirring frequently.
- Add the uncooked rice to the pan and stir to coat with the oil and flavors. Cook for 2 minutes.
- Pour in the lemon juice, half of the white wine, and enough fish stock or water to just cover the rice. Season with salt, pepper, and dried oregano. Bring to a simmer, cover, and cook until the rice is half-cooked, about 10 minutes.
- Remove the pan from the heat and stir in the fresh parsley, dill, and mint. Allow the mixture to cool slightly.
- Preheat your oven to 375°F (190°C).
- Stuff each squid body with the rice mixture, filling them about three-quarters full to allow rice to expand. Close the openings with toothpicks.
- Place the stuffed squid in a baking dish. Drizzle with the remaining olive oil and the rest of the white wine.
- Bake in the preheated oven for 30 minutes, or until the squid is tender and the rice is fully cooked.
- Serve the stuffed squid with a drizzle of the cooking juices from the baking dish.
Notes
For an extra kick, add a pinch of red pepper flakes to the rice mixture.
If you can't find fresh squid, frozen and thawed squid can be a good substitute.
The dish pairs beautifully with a crisp, dry white wine and a light salad.