Some dishes carry with them the memory of the sea, family tables, and history.
Stuffed calamari with rice and raisins is one of those dishes: rooted in Asia Minor and beloved across the Aegean islands.
Its uniqueness lies in the filling: rice combined with fresh herbs and sweet raisins, bringing a touch of the Smyrna cuisine, which masterfully blended seafood with the fruity sweetness of dried fruit.
Once served during fasting periods but also at festive meals, it remains today as delicious and timeless as ever.
Ingredients (serves 4)
- 1 kg medium calamari, cleaned (keep the tentacles)
- 2 large onions, finely chopped
- 2–3 garlic cloves, finely chopped
- 2 tbsp black raisins (or golden sultanas)
- A few sprigs dill, finely chopped
- A few sprigs parsley, finely chopped
- A few mint leaves, finely chopped
- 1 tbsp rice for each calamari, rinsed (glacé or Carolina variety works best)
- 3 ripe tomatoes, pureed
- ½ cup olive oil
- 1 glass dry white wine
- salt, pepper
Method
- Heat half of the olive oil in a large pan over medium heat.
- Sauté the onions and garlic until soft and translucent.
- Add the raisins, fresh herbs, salt, and pepper. Stir well.
- Add the rice, then deglaze with the white wine. Once the alcohol evaporates, pour in 1 cup of hot water. Let the rice absorb the liquid without fully cooking.
- Remove from the heat and let the filling cool slightly.
- Stuff the calamari, leaving some space for the rice to expand. Seal with a toothpick.
- Place the stuffed calamari and tentacles in a pot. Add the remaining olive oil, pureed tomatoes, and just enough hot water to cover (do not add excess).
- Simmer gently over low heat for 20–25 minutes until the calamari are tender.
- Carefully remove the calamari and allow the sauce to thicken for a few minutes.
- Serve warm, removing the toothpicks, topped with the sauce.
Extra Tips
With tentacles in the filling: Finely chop the tentacles and sauté them along with the onions and herbs for deeper flavor.
Without tomato: Try the white version, replacing the sauce with fresh lemon juice. It gives a lighter, fresher taste.
With pine nuts: For a more “Smyrna-style” flavor, add 2 tbsp pine nuts while sautéing the onions.
Raisins: Swap black raisins for golden sultanas for a milder sweetness.
Nutritional Value
This dish is not only delicious but also quite balanced.
Calamari is a lean source of protein, low in fat, and rich in vitamins B12 and B6, as well as essential minerals like phosphorus and selenium.
The rice provides healthy carbohydrates for energy, while the raisins add natural sweetness along with dietary fiber and antioxidants.
Fresh herbs such as dill, parsley, and mint contribute vitamins A and C, and olive oil brings heart-healthy monounsaturated fats.
Overall, stuffed calamari with rice and raisins is a wholesome Mediterranean meal, combining the benefits of seafood with the nutrients of grains, herbs, and fruit.
CookTheGreekWay 