Stuffed squids that will lick your fingers!

Have you heard of Kalloni squids? With these, the specific recipe began to be heard and spread by word of mouth. Of course, in Mytilini there are many variations. In Kalloni they make it with cinnamon. Others put white raisins instead of cinnamon, while many prefer to enhance its flavor by adding freshly grated tomato and garlic to the pot. Yes, in the pot, since that's where stuffed squids are traditionally cooked. In fact, before putting them in, the housewives pierce them with a fork in order to get the juice inside. Now, if we don't find squid from the Aegean waters, we won't be upset. We will simply fill the squids that our fisherman will give us and follow the recipe to the letter! The result will be just as tasty!

Running time: 25'
Cooking time: 50'
Servings: 4
Degree of difficulty: 3

Materials:

• 600 gr. squid (4 large)
• 2 tbsp olive oil
• 2 medium onions, finely chopped
• salt
• pepper
• ⅛ c.c. allspice, ground
• 30 gr. Ouzo
• 160 gr. water
• 70 gr. rice, long grain
• 2 tbsp parsley, chopped
• 2 tbsp fennel, chopped
• zest and juice of 1 lemon

For serving:

• green salad
• lemon slices

Procedure:

• Clean the squids and wash them very well. We cut the heads, we remove their skin and eyes.
• In one pot saute the chopped onion with a little oil.
• Next, add the squid heads and tentacles.
• Season with salt and pepper and add the grated allspice.
• Deglaze with the ouzo and add the water and rice.
• Let everything simmer together for about 15 minutes. Cook with the lid of the pot open until all the liquid is absorbed.
• Check if the rice is cooked. If the grain holds a little in its center, add a little more water and simmer for another 5 minutes.
• Let the filling cool and add the chopped parsley, fennel and lemon zest.
• Remove the tentacles and keep them aside.
• Preheat the oven to 180°C in the air.
• Pierce the squid hoods with a fork so that the liquid inside can enter, and fill them with the rice mixture using a small spoon. Close the opening with a toothpick to prevent the filling from spilling out.
• Put a pot in the oven on high heat. Sauté the squid for 2 minutes on each side.
• Deglaze with the lemon juice and transfer the pot to the oven, adding the tentacles. Bake for 30-35 minutes.
• Check the squid and when they are soft, remove the pan from the oven.
• Cut them into 2 cm thick slices and serve with a green salad and slices of lemon pan.

Extra tip: It is important to pierce the hoods of our calamari with a fork, as by entering the liquid of the food inside they will give them extra flavor, while they will help soften the calamari even more during cooking.

The recipe is from our beloved, Aki Petretziki!