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Equipment

  • 1 blue cutting surface
  • 1 green cutting surface green
  • 1 vegetable cutting knife
  • 1 small general purpose knife
  • 1 pot shallow and wide
  • 1 wooden spatula
  • Spoons
  • Toothpicks
  • 1 strainer

Ingredients

  • 1.5 kg. of medium fresh squid
  • 1 cup of olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, finelychopped
  • ½ cup of carolina rice washed and soaked for 15΄
  • ½ cup pine nuts, slightly roasted
  • ½ cup black raisin
  • 1 cup dry white wine
  • Salt
  • Pepper
  • Sugar
  • 1/2 cup chopped parsley
  • ½ cup Chopped dill
  • ½ cup chopped mint
  • 5 tomatoes grated on a grater

Instructions

  • We clean the calamari fromthe membrane and the entrails.
  • We remove the tentacles and the wings, but we donot throw them away.
  • Make a slit in the bottom of the calamari with asmall knife.
  • The lower part of the tentacles is eatable, exceptfor a small cartilage, so we throw the cartilage and chop the rest part keepingthe tentacles intact.
  • Finely chop the wings andput them aside.
  • To make it easier to fillthem, put a saucepan with salt water and vinegar to boil and pour them in for5΄΄ to boil and swell.
  • In a wide saucepan pour 2/3of the olive oil and let it burn. Add the onion and garlic to fry and add thechopped calamari.
  • Then slowly add the herbs tobring out their aromas, pine nuts, raisins and rice. Lower the heat and stirconstantly until the rice is shiny.
  • Add half of the tomato,salt, pepper and sugar.
  • Stir until the rice absorbs most of its liquids andremove from the heat.
  • Fill the calamari withoutpressing it too much, put the tentacles in the opening and nail them with atoothpick.
  • Put the remaining olive oil and the tomato in awide saucepan.
  • Season with salt and pepper,add the sugar and put the stuffed calamari in order.
  • Add 2 cups of water coverand boil the calamari  for about 40΄.