6 large calamari 1 ½ cups of Horio PDO Kalamata olive oil 1 bunch chopped parsley 2 chopped spring onions 1 chopped medium-sized dry onion 2tblsp raisins 1 ½ cups rice 1 cup white wine Salt and pepper
ΕΚΤΕΛΕΣΗ
Clean calamari and chop off the head; remove the ink and insides – make sure to clean the calamari very well, under a lot of running water
We add the chopped calamari and continue to sauté for 4-5 minutes until the calamari’s liquid comes out
We add 4 ½ cups of water and allow the food to boil well
We pour in half of the wine and add the spring onions and half the parsley – mix for 15 minutes
We then add the raisins and rice and stir. Simmer with an open lid until almost all the liquid has been absorbed
Season with salt and pepper and turn the heat off, allow the stuffing to cool off
We stuff the calamari “bodies” using a small spoon but not to the brim, allowing a toothpick to seal the opening so that the stuffing does not fall out
We place the calamari in an ovenproof dish
Season with salt and pepper, parsley and add the remaining wine
Cover with aluminum foil and cook for 30 minutes
Remove the aluminum foil and continue cooking for 20 more minutes until golden brown and then serve
