Stuffed Calamari (Καλαμάρι γεμιστό) — Squid filled with rice, pine nuts, and raisins

• 800 gWhole squid, cleaned (tubes and tentacles) (About 4 medium squid; reserve tentacles for the filling)
• 180 gShort-grain rice (Rinsed and drained)
• 150 gYellow onion, finely chopped
• 10 gGarlic, minced (About 2 cloves)
• 45 mlExtra-virgin olive oil (3 tbsp)
• 30 gPine nuts
• 35 gGolden raisins (Soaked in warm water 10 minutes, then drained)
• 20 gTomato paste (1 tbsp)
• 120 mlDry white wine
• 15 gFlat-leaf parsley, finely chopped (About 1/2 bunch)
• 1 tspDried mint
• 0.5 tspGround cinnamon (Optional but traditional in many homes)
• 6 gFine sea salt (1 tsp)
• 1 tspBlack pepper, freshly ground
• 250 gCrushed tomatoes
• 300 mlFish stock or water
• 1 leafBay leaf
• 30 mlLemon juice (2 tbsp)
• 8Wooden toothpicks (For sealing the squid)

Instructions

1. 1

   Pat the cleaned squid completely dry with paper towels, then separate the tubes from the tentacles if they are still attached. Dice the tentacles and any small trimmings into 5–8 mm pieces so they cook evenly inside the filling.

2. 2

   Heat 30 ml of the olive oil in a wide skillet over medium heat, then add the onion and cook for 6 minutes until softened and lightly golden. Stir in the garlic and cook for 30 seconds, keeping the heat moderate so it stays fragrant and does not brown.

3. 3

   Add the diced tentacles and cook for 3 minutes, stirring, until they turn opaque and release their juices. Add the pine nuts and toast for 2 minutes, stirring constantly, until they smell nutty and take on a pale golden color.

4. 4

   Stir in the tomato paste and cook for 1 minute to remove its raw edge, then add the rice and stir for 2 minutes so the grains are coated in the oil. Pour in the white wine and simmer for 2 minutes to reduce and evaporate most of the alcohol.

5. 5

   Add the drained raisins, parsley, dried mint, cinnamon, salt, and black pepper and mix thoroughly. Pour in 150 ml of the stock or water and simmer for 6 minutes, then remove from the heat; the rice should be partially cooked and still firm because it will finish cooking inside the squid.

6. 6

   Let the filling cool for 10 minutes so it is warm but not steaming, which helps prevent the squid from tearing. Spoon the filling into each squid tube, filling only about 70% full to allow the rice to expand during cooking.

7. 7

   Close the open end of each squid tube with 2 toothpicks, crossing them like a stitch to seal. Wipe the outside of the squid clean of any loose rice, because stray grains can burn and stick during searing.

8. 8

   In a wide lidded pan or shallow Dutch oven, heat the remaining 15 ml olive oil over medium-high heat. Sear the stuffed squid for 2 minutes per side until lightly colored; this builds flavor and helps the tubes hold their shape.

9. 9

   Add the crushed tomatoes, the remaining 150 ml stock or water, and the bay leaf, then bring to a gentle simmer. Reduce the heat to low, cover, and cook for 25 minutes, turning the squid once halfway through so they braise evenly and stay tender.

10. 10

    Uncover and simmer for 8–10 minutes to thicken the sauce to a spoon-coating consistency, adding 30 ml water if it reduces too quickly. Turn off the heat, stir in the lemon juice and the final 15 ml olive oil, and rest the pan for 5 minutes so the rice finishes absorbing liquid and the squid relaxes before slicing.