kalamarakia yemista or stuffed squid. This is a typical greek dish and everytime we make it, it always evokes memories of sitting in Greece sipping an ouzo or having a chilled glass of Rose wine in the taverna whilst nibbling on some bread waiting for our kalamrakia yemista.

kalamarakia yemista : stuffed squid

kalamarakia yemista is squid stuffed with rice and almonds and flavoured withe parsley and dill. It is cooked gently in wine which has been sharpened with lemon. The balance of the flavours is so delicate that they all sing together. I am always very wary of cooking with too much dill, but have come to realise that in greek cooking, dill is a big part of it and if used right can add tons of flavour to a dish. This recipe has been adapted from the Mediterranean Cookbook. There a lot of really nice recipes in there but this is the one that I thought I would share with you first as it really is wonderful.

kalamarakia yemista : Stuffed squid

We recently had a friend come over for dinner and whilst not Greek herself, she practically could be as she lived there for a long time before coming back to the UK and we have been on holiday to Zante together on a few occasions. Indeed, she even helped organise our blessing in Zante for us 3 years ago. So as we both like greek food, when she comes to visit we sometimes try to surprise her and recreate greek cooking. Hence, kalamarakia yemista.

As a side note, what do you think of the tragedy that is happening in Greece at the moment, it breaks my heart the amount of pain the Greek people must be going through at the moment and I can’t even begin to understand it. However what I can do, is urge you all to go on holiday to Greece if you can as you won’t regret it. The people are always so friendly and helpful and bend over backwards to be kind to you. If you have been there you would understand and if you haven’t then you should go and find out.

Hey, you may even eat kalamarakia yemista if you did go. If you have been to Greece, where have you been? I am always looking for new places in Greece to visit. Did you eat kalamarkia yemista if you did go?

So there you go. My take on kalamarakia yemista. Perfect for a dinner party or an easy weekend meal. I do hope you enjoy this recipe and let me know what you think in the comments below.

Until soon.

Deon xx


kalamarakia yemista : Stuffed Squid

kalamarakia yemista is stuffed squid filled with rice and almonds and slow cooked in wine and lemon and flavoured with parsley and dill. You can buy a bag of already prepared squid tubes with tentacles from most big supermarkets and they are not unreasonable. We paid £5 for a bag of 12. So really worth making this.

  • Prep Time: 20 minutes
  • Cook Time: 1 1/4 hours
  • Total Time: -26057628.2667 minute
  • Yield: 4 people 1x


  • 12 medium sized squid make sure you buy the cleaned version from the shop
  • 4 tbsp extra virgin olive oil
  • 1 medium onion finely chopped
  • 50 grams sushi rice
  • 50 grams almonds
  • 150 ml white wine
  • 2 tbsp flat leaf parsley finely chopped
  • 1 tbsp dill finely chopped
  • Salt and black pepper
  • 1 lemon quartered.


  1. If you buy the squid from a supermarket, it will already be prepared and so you won’t need to scrape off the fine view that covers the body and the tube. If you look inside, they should have kept the tentacles, reserve these for use inside and ensure there is nothing icky and the tube is clean.
  2. To make the stuffing, heat the oil in a medium frying pan, fry the onion with the rice until the grains turn opaque. Add the tentacles, almonds and half the wine and bring to the boil for about 2 minutes to evaporate the alcohol.
  3. Reduce the heat, add a dash of cold water and simmer uncovered for about 10 minutes until the rice has absorbed all the liquid. Stir in the herbs and season with salt and pepper. Remove from the heat and allow to cool slightly.
  4. Place a teaspoon of the stuffing into each of the tubes of squid and close the opening with one or two cocktails sticks. You need to be careful not to overfill as the rice will still need room to expand some more.
  5. Place the stuffed squid carefully in the pan (use the same one that you made the stuffing in as it will carry the flavours through). Add the remaining wine and enough water to cover 3 quarters of the squid tubes.
  6. Bring to the boil, reduce the heat, cover and simmer gently for 20 – 30 minutes until the squid perfectly tender. Remove from the pan and place on a plate.
  7. When you are ready to serve, place 3 or 4 on a portion, garnish with a bit of dill, and a drizzle of extra virgin olive oil and a quarter of lemon.


So there you go. My take on kalamarakia yemista. Perfect for a dinner party or an easy weekend meal. I do hope you enjoy this recipe and let me know what you think in the comments below.

Until soon.

Deon xx