Kalamarakia Gemista: Mediterranean Sea Breeze on Your Plate
Bring the taste of the Greek islands to your kitchen! Our Kalamarakia Gemista are tender squid tubes filled with an aromatic blend of rice, fresh herbs, and the finest olive oil. A feast for the senses that combines tradition with lightness.
The Recipe (for 2 Persons)
Ingredients:
4–6 medium whole squids (calamari), cleaned
100 g long-grain rice
1 small onion, finely diced
1 garlic clove, minced
2 tbsp pine nuts
1 tbsp currants or raisins (optional for a sweet-savory note)
Freshly chopped herbs: dill, mint, and parsley
60 ml extra virgin olive oil (Recommended: Repa Mediterran)
100 ml white wine
Juice of half a lemon
Salt & pepper
Preparation:
Prepare Filling: Finely chop the squid tentacles. In a pan, sauté onions, garlic, and chopped tentacles in some olive oil. Add rice, pine nuts, and currants, toasting briefly.
Flavoring: Deglaze with half of the white wine. Stir in herbs and season with salt and pepper. Let the filling simmer for 5-10 minutes (rice should still be firm).
Stuffing: Fill the squid tubes about 3/4 full with the rice mixture (do not overfill as rice expands) and close with a toothpick.
Braising: Place the stuffed tubes in a baking dish or pan. Drizzle with remaining olive oil, wine, and lemon juice.
Cooking: Bake in a preheated oven at 180°C (or covered in a pan) for approx. 30–40 minutes until tender.
Why is this dish so healthy?
Squid is an excellent low-fat protein source, rich in Vitamin B12 and selenium. Combined with the unsaturated fats of olive oil and antioxidant-rich herbs, it’s a heart-healthy meal that keeps you full without feeling heavy.
What makes this dish so special?
It’s the interplay of textures: the tender bite of the squid meets the creamy, herb-rich rice filling. The subtle sweetness of currants and the crunch of pine nuts give the dish a gastronomic depth typical of refined Aegean cuisine.
Who is this dish for?
Gourmets looking for something special.
Low-fat lovers who don't want to compromise on taste.
Wanderlust souls wanting to dream of Greece.
Zero-Waste Tip
Never discard the squid tentacles – they are the key flavor carrier in the filling! Any leftover filling can be cooked alongside as a side dish. Lemon rinds are perfect for removing fish odors from your hands after preparation.
Drink Recommendation
A crisp Retsina or a dry Moschofilero highlights the herbal notes and cuts beautifully through the silky texture of the olive oil.
Bring the taste of the Greek islands to your kitchen! Our Kalamarakia Gemista are tender squid tubes filled with an aromatic blend of rice, fresh herbs, and the finest olive oil. A feast for the senses that combines tradition with lightness.
The Recipe (for 2 Persons)
Ingredients:
4–6 medium whole squids (calamari), cleaned
100 g long-grain rice
1 small onion, finely diced
1 garlic clove, minced
2 tbsp pine nuts
1 tbsp currants or raisins (optional for a sweet-savory note)
Freshly chopped herbs: dill, mint, and parsley
60 ml extra virgin olive oil (Recommended: Repa Mediterran)
100 ml white wine
Juice of half a lemon
Salt & pepper
Preparation:
Prepare Filling: Finely chop the squid tentacles. In a pan, sauté onions, garlic, and chopped tentacles in some olive oil. Add rice, pine nuts, and currants, toasting briefly.
Flavoring: Deglaze with half of the white wine. Stir in herbs and season with salt and pepper. Let the filling simmer for 5-10 minutes (rice should still be firm).
Stuffing: Fill the squid tubes about 3/4 full with the rice mixture (do not overfill as rice expands) and close with a toothpick.
Braising: Place the stuffed tubes in a baking dish or pan. Drizzle with remaining olive oil, wine, and lemon juice.
Cooking: Bake in a preheated oven at 180°C (or covered in a pan) for approx. 30–40 minutes until tender.
Why is this dish so healthy?
Squid is an excellent low-fat protein source, rich in Vitamin B12 and selenium. Combined with the unsaturated fats of olive oil and antioxidant-rich herbs, it’s a heart-healthy meal that keeps you full without feeling heavy.
What makes this dish so special?
It’s the interplay of textures: the tender bite of the squid meets the creamy, herb-rich rice filling. The subtle sweetness of currants and the crunch of pine nuts give the dish a gastronomic depth typical of refined Aegean cuisine.
Who is this dish for?
Gourmets looking for something special.
Low-fat lovers who don't want to compromise on taste.
Wanderlust souls wanting to dream of Greece.
Zero-Waste Tip
Never discard the squid tentacles – they are the key flavor carrier in the filling! Any leftover filling can be cooked alongside as a side dish. Lemon rinds are perfect for removing fish odors from your hands after preparation.
Drink Recommendation
A crisp Retsina or a dry Moschofilero highlights the herbal notes and cuts beautifully through the silky texture of the olive oil.
Stellen Sie hier Ihre Frage zu dem Rezept
Customer reviews
Sorry, no reviews yet. Be the first to rate the product.