Stuffed kalamari with rice and herbs

Stuffed kalamari with rice and herbs

A la Grecque
Mark Roper

Clean the kalamari or ask your fishmonger to do this for you. You don’t need the tentacles for this recipe, so keep them for another meal.

For this recipe it is important to measure the rice out by volume (allow ½ tablespoon of rice for each kalamari). You need exactly double that volume of water for cooking (so for 1 cup of rice you will need 500 ml water) plus an extra 190 ml to create the sauce.


Quantity Ingredient
1 cup medium grain rice
250ml extra virgin olive oil
8 spring onions, finely chopped
2 garlic cloves, finely chopped
1/2 cup dill, chopped
1/2 cup flat-leaf parsley leaves, chopped
1 teaspoon salt
1/2 teaspoon ground black pepper
8 x 15cm kalamari, body sac only
2 teaspoons tomato paste
690ml water


  1. Rinse the rice under cold running water until the water runs clear. Drain.
  2. Heat 2 tablespoons of the oil in a heavy-based saucepan. Add the spring onions and sauté gently for about 8 minutes, until soft and translucent. Add the garlic and herbs, followed by the rice. Season with salt and pepper and stir together well. Fry for 1 minute, stirring, then remove the pan from the heat and leave to cool for a few minutes.
  3. Place a tablespoonful of the rice mixture into each kalamari tube and secure at the open end with a strong toothpick or bamboo skewer.
  4. Layer the stuffed kalamari tubes into a heavy-based pot or casserole dish. Dissolve the tomato paste in a little of the measured water and pour over the kalamari. Add the rest of the water and the remaining olive oil. Cover the pan with a tight-fitting lid and bring to the boil. Lower the heat and simmer gently for 40 minutes, by which time the rice and kalamari will both be cooked. Serve in shallow bowls, spooning some of the cooking liquid from the bottom of the pot over the kalamari.
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