by Janneke Verheij
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Photo by Janneke Verheij
Janneke Verheij's Notes:
Expand1/2 1 pound small calamari (this weight is before cleaning) Ask a question about this ingredient
0.2 pounds arborio rice Ask a question about this ingredient
4 sun dried tomartoes Ask a question about this ingredient
1/2 bunch parsley Ask a question about this ingredient
big squeeze of lemon juice Ask a question about this ingredient
good drizzle of olive oil Ask a question about this ingredient
1/2 big or 1 small red onion Ask a question about this ingredient
I already explained how to clean the calamari above. This is not the nicest job but also part of it. Cut the onion small. Cut the tentacles in rice size pieces.
Ask a question about this stepRinse the rice. Bake the onion in a deep pot and add the rice. Add a minimum amount of boiling water, salt and cook it until not quite done. It will continue the process after you close the fire because it is a mass, and later in the oven.
Ask a question about this stepIn the meantime, use a little food processor to make a paste of sun dried tomatoes, parsley, olive oil, garlic, lemon juice, pepper and salt. You can do it by hand but this requires a lot of small small cutting.
Ask a question about this stepMix this paste and the tentacles with the rice and stuff the calamari with it. Brush an oven dish with olive oil and lay the stuffed squid inside.
Ask a question about this stepBake them until done. I baked mine for about 15-20 minutes but try to adjust the time to the size of your calamari. Also keep in mind that if your rice is still warm, the baking time is shorter than when you made the rice up front and let it cool down.
Ask a question about this stepThe cook also told me to make little cuts on the back of the calamari, I forgot to do this as you can see in the picture but next time I’ll try it to see if it makes a difference. Another nice recipes thanks to our wonderful holiday in Greece.
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