Recipes : Stuffed Squid: Kalamarakia Yemista : Food Network

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Stuffed Squid: Kalamarakia Yemista
Recipe courtesy Bobby Flay

Ingredients
3 tablespoons Greek olive oil, plus 1/4 cup
1 Spanish onion, finely chopped
2 cloves garlic, finely chopped
1 1/2 cups long-grain rice
2 plum tomatoes, diced
Salt and freshly ground black pepper
3 tablespoons finely chopped fresh mint leaves
1/4 cup finely chopped fresh flat-leaf parsley
2 1/2 pounds baby squid, cleaned
1/2 cup tomato juice

Instructions
Preheat oven to 350 degrees F.

Heat 3 tablespoons of the oil in a medium saucepan over medium-high heat. Add the
onion and cook until soft. Add the garlic and cook for 30 seconds. Add the rice
and stir to coat with the mixture; cook for 1 minute. Add 3 cups water, tomatoes,
season with salt and pepper, and bring to a boil. Reduce the heat to low, cover
the pot, and cook until the rice is tender and the water is completely absorbed,
about 14 to 16 minutes. Remove from the heat and let sit 5 minutes. Fluff with a
fork and stir in the mint and parsley. Let cool.

Stuff the squid with the rice mixture. Drizzle half of the remaining oil in a
medium baking dish. Add the squid and drizzle with remaining oil and the tomato

juice and season with salt and pepper. Bake until the squid is tender, about 25 to
30 minutes. Serve immediately.