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Calamaria Parayemista















Trans-fat Free, Low Sodium


1 small squid
½ cup corn oil
1 medium onions
½ cup rice
½ cup tomato purée (passata)
¼ cup water
1 small cinnamon sticks
2 each cloves
1 x salt
1 x black pepper
freshly ground
½ cup white wine


To clean squid, pull off head and attached tentacles.

Cut out eyes and beak and discard.

Clean dark skin from head and tentacles by pulling it off or rubbing off with a cloth dipped in coarse salt.

Rinse, chop 3 to 4 into small pieces and keep aside.

Remainder may be stored and fried later.

Clean out hood (body) and remove transparent backbone from inside.

Pull or rub off skin.

Rinse well, drain and dry.

Heat 1 tablespoon oil in a pan and gently fry onion until transparent.

Stir in rice and stir over heat for 2 minutes.

Add tomato purée, water, cinnamon stick, cloves, chopped squid, and salt and pepper to taste.

Cover and simmer over low heat for 10 minutes or until liquid is absorbed.

Remove cinnamon stick and cloves.

Fill hoods with rice mixture, packing it in loosely as rice expands and hoods contract during cooking.

Close top with wooden cocktail picks or sew with strong thread.

Heat remaining oil in a deep pan and fry squid hoods until lightly coloured, turning them frequently.

Reduce heat, add wine, cover and simmer gently on low heat for 1 hour or until squid is tender.

Add a little water to pan if necessary during cooking.

Serve hot or warm as a mezethaki (appetizer).


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 83g (2.9 oz)
Amount per Serving
Calories 25668% of calories from fat
 % Daily Value *
Total Fat 19g 30%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 37mg 12%
Sodium 51mg 2%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 4%
Sugars g
Protein 8g
Vitamin A 2% Vitamin C 7%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?


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