This is a recipe of my husband's that was inspired by our favourite local Greek restaurant. The Greek name for it is Kalamaria Gemista. He paired it with a delicious salad of arugula, spinach, tomatoes and avocado. Calamari (squid) has a wonderful flavour when it is roasted. This recipe makes enough for 2 people but can easily be doubled or tripled.Ingredients for stuffed calamari:
4 fresh calamari, cleaned and trimmed (we bought our calamari already trimmed, so one end is open for easy stuffing---it looks a bit like a blimp)
1 small onion, peeled and diced
4 small red, orange or yellow tomatoes, diced
4 heaping tbsps feta cheese, crumbled
2 tbsps extra virgin olive oil
juice of 1/2 a lemon
1 clove garlic, minced
1 tsp dried oregano
1 tsp dried basil
sea salt and freshly ground black pepper to tasted
1/2 a lemon, cut into wedges
Ingredients for salad:
4 cups baby spinach and arugula mix (washed and rinsed)
1 tomato, sliced into eighths
1 avocado, peeled and cut into large chunks
1 tbsp olive oil
1 tbsp lemon juice
sea salt & fresh ground black pepper to taste
Directions for calamari:
1. Toss onions, tomatoes, garlic, 1 tbsp oil, lemon juice, oregano, basil, salt & pepper in a bowl. Cover and marinade, in refrigerator, for 30 to 6o minutes. Remove from fridge and lightly toss in crumbled feta cheese
2. Rinse calamari inside and out under cold running water. Pat dry. Using a spoon, stuff the calamari with tomato/cheese mixture. Use a tooth pick to close the open end. You want them pretty full, but not full enough that anything is coming out the ends. Season with salt & pepper to taste.
3. Heat remaining tbsp full of olive oil in a large ridged skillet over high to medium high heat. Preheat oven to 400F. Brown the stuffed calamari in the hot oil for about 3-4 minutes, turning regularly.
4. Place the calamari in a very lightly oiled roasting pan with low sides. Place in oven, uncovered, and roast for about 10 minutes. Serve immediately, with lemon wedges on the side.
Directions for salad:
Place all ingredients in a large bowl and toss lightly. Spoon onto plate with stuffed calamari. Enjoy!
