Stuffed Greek-Style Calamari

Purchase cleaned squid. It is a bit more expensive than “dirty” squid, but saves on cleanup time and mess.

Serves: 2Hands-on: 15 minutesTotal: 1 hourDifficulty: Easy

Serves: 2


  • ¾ lb. cleaned squid tubes
  • 3 Tbsp. olive oil
  • ½ small white onion, minced
  • 1 tsp. dried oregano
  • Salt and pepper, to taste
  • 1 cup cooked and cooled long-grain white rice
  • 1 egg, lightly beaten
  • 2 Tbsp. lemon juice
  • 2 cups chunky tomato sauce
  • 4 Tbsp. fresh basil, sliced thin


  • Separate the tentacles and tubes. Chop the tentacles finely and set aside.
  • Heat the olive oil in a small sauté pan on medium. Add the onion, chopped tentacles, oregano, and salt and pepper. Sauté for 1 minute. Transfer to a bowl.
  • Add the cooked rice, egg, and lemon juice to the onion-squid mixture. Mix well, and adjust seasoning to taste.
  • Stuff this mixture inside the squid tubes. Secure the open ends with toothpicks to prevent the stuffing from escaping when cooking.
  • Place the squid in a small pot. Pour the tomato sauce over the squid. Partially cover, and simmer gently for 45 minutes.
  • Top with basil, and serve in plenty of the sauce.