Ingredients:

– 8 medium-sized calamari tubes, cleaned
– 1 cup Arborio rice (or any short-grain rice)
– 1 small onion, finely chopped
– 3 cloves of garlic, minced
– 2 tablespoons fresh parsley, finely chopped
– 2 tablespoons fresh dill, finely chopped
– 1 teaspoon dried oregano
– 1/2 teaspoon ground cumin
– Zest of 1 lemon
– Salt and pepper to taste
– Olive oil for sautéing

Instructions:

1. Begin by preparing the filling for the calamari. In a large skillet, heat a drizzle of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.

2. Add the uncooked rice to the skillet and toast it for a few minutes, stirring continuously to avoid burning. This step adds a nutty flavor to the rice.

3. Pour in 2 cups of water and bring it to a boil. Reduce the heat to low, cover the skillet with a lid, and let the rice simmer for about 10 minutes, or until it’s almost cooked but still slightly underdone. It will continue to cook inside the calamari later.

4. Remove the skillet from the heat and let the rice cool slightly. Once cooled, stir in the parsley, dill, dried oregano, ground cumin, lemon zest, and season with salt and pepper to taste. Set the filling aside.

5. Now, it’s time to stuff the calamari! Gently fill each calamari tube with the rice mixture, leaving about a centimeter of headroom at the top to allow for expansion during cooking. It’s essential not to overstuff them as the rice will expand.

6. Secure the open end of each calamari tube with a toothpick to prevent the filling from escaping during cooking. This step will make your life easier, trust me!

7. For the tomato sauce, heat olive oil in a large pan over medium heat. Add the chopped onion and sauté until translucent. Stir in the minced garlic and cook for an additional minute.

8. Add the crushed tomatoes, tomato paste, water, sugar, salt, and pepper to the pan. Bring the sauce to a gentle simmer, then carefully place the stuffed calamari tubes into the sauce, making sure they are fully submerged.

9. Cover the pan with a lid and let the calamari simmer in the tomato sauce for about 30-40 minutes until the calamari is tender and the flavors have melded together beautifully.

10. Once cooked, remove the toothpicks from the calamari and serve them with a generous ladle of the tomato sauce. This dish pairs wonderfully with fluffy couscous, orzo, or a crusty slice of Greek bread to mop up all the delicious sauce.

Tips and Variations:

– If you don’t have Arborio rice, you can use any short-grain rice, such as sushi rice or Calrose rice. Just adjust the cooking time accordingly.
– Feel free to customize the filling by adding other ingredients like feta cheese, chopped sundried tomatoes, or pine nuts to enhance the flavors and textures.
– For an added touch of freshness, serve the stuffed calamari with a sprinkle of crumbled feta cheese, a drizzle of extra virgin olive oil, and a squeeze of lemon juice.

There you have it—Greek-Style Stuffed Calamari that transports you to the sun-drenched islands of Greece. This exquisite dish captures not only the essence of Greek cuisine but also the spirit of togetherness and celebration. Whether enjoyed with loved ones or savored solo, these tender calamari tubes filled with flavorful rice are bound to leave an indelible mark on your culinary journey. Opa!