Stuffed Squid - "Gemista Kalamarakia"

Gemista Kalamarakia - "Stuffed Squid"

A few years ago while Yiayia Kiki was visiting from Greece, I had requested that she make gemista. The word gemista alone translates to "stuffing". In my household, simply saying "I want gemista" meant that we were going to get gemista peperia kai domates (stuffed peppers & tomatoes).

That day, Yiayia took my translation literal and made a feast of gemista : pepper, tomatoe, zucchini, eggplant, and basically everything else with a hole that was stuffable. She's an amazing woman, never seizes to amaze me! While looking through my selection, I was awed by one specific gemista I had never seen before - gemista kalamarkia - aka stuffed squid.

O-MY-ZEUS! Brilliance!

Years have passed since that day, but it's always stayed fresh in my mind. Those savory rich flavors all stuffed into squid left my mouth watering for more! While at the supermarket the other day, I happened to be walking by the fish department when I saw "$5.99/lb. - Squid Tubes" - WOW! Affordable and delicious! I bought 8 tubes and went to Yiayia Kiki's Kouzina the next day. Here's her recipe for "Gemista Kalamarakia"

You Will Need:

8 Cleaned/Gutted Squid Tubes (About 4 servings - 2 per person)

Fresh leaf spinach

Toothpicks

For the Stuffing:

1 Medium Yellow Onion, finely chopped

3 green onion springs, chopped

3 Garlic Cloves, Minced

1/2 bunch of dill, chopped

1/2 bunch of parsley, chopped

1/2 cup of bulgar wheat

4 oz. tomato sauce

1 lemon

salt, pepper, garlic powder to taste

METHOD 1:

Wash the squid tubes, and place in boiling water for about 1-2 minutes. This will help soften and open up the squid (easier for stuffing and closing the squid with a toothpick). After boiling, pat them dry and sprinkle some salt and lemon on the inside of the tube. Set aside...and get ready to make the stuffing.

METHOD 2:

In a medium size skillet, add olive oil to medium heat and combine onion, scallion, fresh garlic, parsley and dill, stirring often.  When ingredients start to wilt, add the bulgar wheat and stir. Add salt, pepper, and garlic powder to your liking. Add the 4 oz. can of tomato sauce and a bit of water to help cook the bulgar. Keep heat on for about 5 minutes, stirring often. Squeeze some lemon in towards the end and stir. Turn off, and get ready to stuff.

The stuffing has begun

METHOD 3:

Hold the squid with the open side facing up. With a small teaspoon (smallest you can find), take small portions of the stuffing and fill inside the tube. Make sure to push the stuffing all the way to the bottom. When you have finished stuffing one,  take a toothpick and pierce the opening closed. Once you've finished stuffing, don't disregard the remaining stuffing - it can be cooked as extra with the squid.

METHOD 4:

Place enough water in a sauce pan to cover the bottom and add a few drops of olive oil. Place the stuffed squid and remaining stuffing throughout the pan and bring to a boil. When a boil occurs, place the heat to low and cover. After about 3 minutes, flip them over and add loose leaf spinach to the sauce. Cover. To tell if your squid is cooked, prick the squid with a skewer. If it enters easily, it is done. Don't overcook or else it will have the texture of rubber. 

You can also bake them at 375 for about 10-20 minutes while covered with aluminum. Same method to test if your squid is cooked will apply to baking as well. 

Kali Orexi,

- Sophia Eleni