Stuffed Calamari with rice, black raisins and pine nuts



  • 1 – 1 1/2 kg Calamari (medium to big)
  • 3/4 cup olive oil
  • 1/2 cup onion, finely chopped
  • 1/4 cup rice
  • 1/2 cup dill, finely chopped
  • 2 tablespoons black raisins
  • 2 tablespoons pine nuts
  • salt and fresh ground black pepper
  • 1/2 cup white wine
  • 1 cup tab water
  • 1 tablespoon lemon juice


  1. Wash calamari. Separate and finely chop tentacles.
  2. Boil the Calamari in a saucepan with 1/4 glass of water for about 5 minutes. Then take them out and with a toothpick make some holes on them and set aside.


  1. Sauté onion and tentacles in the half olive oil for 3-4 minutes.
  2. Set aside and add rice, raisins, pine nuts and dill. Season with salt and pepper.
  3. Stuff the semi-boiled calamari to the 2/3. Close them with toothpicks.
  4. Put them in a big saucepan and add the rest olive-oil. Sauté all sides for a while.


  1. Add wine, water and lemon juice, cover with the lid and turn heat to slow.
  2. Cook for about half an hour, or until they get tender and only a little sauce has been left.


  1. Garnish with lemon slices and season with fresh ground pepper.
  2. Serve hot and enjoy.

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