Stuffed Calamari with Rice

Stuffed Calamari with Rice

Fasting in the Orthodox tradition is not merely an abstinence from certain foods, but an opportunity for spiritual reconnection, temperance, and a return to simplicity. Monastic cuisine, particularly the Mount Athos tradition, teaches us how humble, pure ingredients from the land and sea can be combined to create dishes of high nutritional value.

This traditional recipe for calamari stuffed with rice and fresh herbs is a prime example of Mount Athos culinary wisdom. It is an ideal choice for the periods of Great Lent, the Dormition Fast in August, or any day when seafood is permitted.

A traditional Mount Athos approach to stuffed squid, rich in fresh herbal aromas.

Ingredients:

1 kg small calamari (squid)

1 large onion, finely chopped

2 cloves garlic, finely chopped

1 tbsp parsley, finely chopped

1 tbsp dill, finely chopped

1 tbsp tomato paste (or lemon juice for a white sauce version)

1 cup olive oil

Rice (as needed for the filling)

Salt and pepper

Instructions:

Cleaning & Parboiling: Clean the calamari, separate the tentacles/heads, and chop them finely. Boil the calamari tubes in water for 10 minutes until tender, then drain.

Preparing the Filling: In a skillet with half of the olive oil, sauté the onion, garlic, and chopped tentacles. Add the parsley, dill, salt, pepper, and tomato paste (if opting for the red sauce version). Once brought to a simmer, add the rice (calculating enough to fill each calamari tube halfway). Sauté for 2–3 minutes, add half a cup of water, and once absorbed, remove from heat.

Stuffing & Arranging: Stuff the calamari tubes with the mixture (do not overfill to prevent bursting) and secure the openings with toothpicks. Arrange them side-by-side in alternating directions in a wide pot.

Simmering: Pour the remaining olive oil and a little water over the calamari. Allow to simmer gently until all liquids evaporate and only the oil remains. If tomato paste was omitted, drizzle with lemon juice just before serving.