Greek-Style Stuffed Calamari Recipe with Lemon and Herbs

Baked squid stuffed with rice and herbs and baked in a tomato sauce.

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Καλαμάρια γεμιστά με ρύζι. Greek stuffed calamari is a delicious, traditional dish ideal for a simple yet impressive meal. Calamari are naturally suited to stuffing: their long, hollow mantle creates a perfect vessel for a flavorful rice and herb filling. This recipe uses rice, vegetables and aromatic herbs to produce a satisfying lenten entrée that’s light but full of character.

When we were children, this dish often appeared on weekend menus during Lent. Sometimes it was made with canned calamari — little tubes packed in dark squid ink — a nostalgic ingredient that’s now harder to find. Today, frozen or fresh calamari generally gives a better texture and flavour, but canned calamari can still capture that old-fashioned charm.

If you’re unfamiliar with cooking calamari, don’t worry — it’s mild and versatile. You can slice the mantle into rings and fry them for crisp calamari, or sauté rings and add them to a one-pan rice dish. For stuffing, the mantle’s shape makes filling straightforward. The key to tender calamari is cooking it either very quickly on high heat or slowly at low heat; intermediate times make it rubbery.

Stuffed calamari appears more elaborate than it is. From start to finish, this recipe typically takes about 30–45 minutes to prepare (depending on whether the calamari is already cleaned) and roughly 45 minutes to bake. While it bakes you can toss a simple salad to complete the meal.

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Helpful hints

How can I clean calamari?

Sometimes calamari is sold already cleaned and ready to use — which saves time. If you buy whole calamari with tentacles, head, ink sac or cartilage attached, cleaning is straightforward: remove the head and tentacles, pull out the cartilage (the quill), rinse the interior and discard the ink sac. If you need step-by-step photos and tips, plenty of reputable cooking sites and magazines offer clear guides for cleaning calamari.

How much filling should I use?

Fill each calamari tube about halfway. The rice will expand as it cooks and the calamari will shrink slightly, so leaving room prevents the tubes from bursting or spilling their contents while baking.

How do I keep the filling from falling out while baking?

Seal the open end of each stuffed calamari with a toothpick to hold the filling inside. If the tip of a calamari is torn, secure it with a toothpick as well. This keeps the filling in place and helps everything bake evenly.

Can I use any variety of rice?

You can use most rice varieties. Medium- or short-grain rice works well in this recipe. Long-grain rice is also traditional in some families. Avoid brown rice unless you pre-cook it, because it requires longer cooking and could make the calamari tough if baked until the rice is done.

Can I substitute the wine?

If you prefer not to use wine, substitute with water, bottled clam juice, vegetable broth or fish broth. For a milder flavour, mix half water and half clam juice. Keep in mind that fish broth or clam juice might not be appropriate for strict lenten observances depending on personal preferences.

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Serving suggestions — sides that pair nicely with stuffed calamari:

Rapini

Broccoli with olive oil and lemon

French fries

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