Rice-stuffed squid (Kalamarakia yemista)
Votes: 2
Time: 1 hour 40 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 491, total fat 19 G., saturated fats G., proteins 33 G., carbohydrates 45 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 491, total fat 19 G., saturated fats G., proteins 33 G., carbohydrates 45 G., fiber G., cholesterol mg, sodium mg, sugar G.
Rice stuffed squid (Kalamarakia yemista) - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.2 kg cleaned small squid
- 1.5 cups long-grain rice
- 2 diced plum tomatoes
- 3 tbsp. l. olive oil plus 1/4 tbsp.
- 1 finely chopped Spanish onion
- 2 finely chopped cloves of garlic
- Salt and ground black pepper
- 3 tablespoons finely chopped fresh mint leaves
- 1/4 cup finely chopped fresh parsley leaves
- 1/2 cup tomato juice
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Recipes with similar ingredients: squid, long-grain rice, onions, garlic, plum tomatoes, tomato juice, parsley, mint
Cooking the dish according to the recipe:
- Preheat oven to 180°C.
Heat 3 tablespoons of oil in a medium saucepan over medium-high heat. Add the onion and sauté until soft. Add the garlic and cook for 30 seconds. Add the rice and stir to coat, then cook for 1 minute. Pour in 3 cups of water, add the tomatoes, season with salt and pepper, and bring to a boil. - Reduce heat to low, cover, and simmer until the rice is tender and the water is completely absorbed, about 14-16 minutes. Remove from heat and let stand for 5 minutes. Fluff the rice with a fork, add mint and parsley, and let cool.
Stuff the squid with the rice mixture. Pour half the remaining oil into a medium baking sheet. Add the squid and drizzle with the remaining oil, tomato juice, salt, and pepper. Bake until the squid is tender, about 25-30 minutes. Serve immediately.
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