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© Food Styling: Tina Webb - Photo: George Drakopoulos
Chef: Evi Voutsina
Preparation & Cooking time: 30 min + 45 min - 1 hour
Serves: 4-5
Using half the oil, sauté the onions in a deep frying pan over medium heat until translucent.
Add the chopped-up tentacles and cook until they change color.
Add the herbs, salt and pepper, then the rice and 1 cup of warm water.
Stir until the rice soaks up the liquid and remove from the heat.
Once the mixture has cooled off, stuff the calamari about two-thirds full so that there’s enough room for the rice to expand.
Place the squid close together at the bottom of a pan that’s small enough to ensure a snug fit.
Add the rest of the oil, half the wine and just enough water to cover the squid.
Simmer over a low heat for 20 minutes, then add the tomatoes and keep cooking until the rice is done.
If you want extra sauce, or if it looks like it’s drying up, add the rest of the wine.
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