Kalamaria Pilafi Squid Pilaf
Dive into the vibrant flavors of the Mediterranean with Kalamaria Pilafi, a comforting squid pilaf that harmonizes tender squid rings, fragrant long-grain rice, and the tangy richness of crushed tomatoes. This one-pot seafood dish is infused with aromatic garlic, onions, and a splash of dry white wine, delivering layers of complexity with every bite. Slowly simmered in a savory fish stock and finished with fresh parsley, lemon juice, and a hint of oregano, this Greek-inspired recipe is a perfect balance of simplicity and sophistication. Ideal as a light yet satisfying dinner, this dish is both an impressive centerpiece and a breeze to prepare. Serve it with a crisp salad or crusty bread to experience a true taste of coastal Mediterranean cuisine. Keywords: squid pilaf recipe, Kalamaria Pilafi, Mediterranean squid rice, Greek seafood dish, easy squid pilaf.
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Recipe Information
Ingredients
- 500 grams squid, cleaned and sliced into rings
- 4 tablespoons extra virgin olive oil
- 1 large yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 1.5 cups long-grain rice
- 400 grams crushed tomatoes
- 3 cups fish stock or vegetable stock
- 0.5 cups dry white wine
- 3 tablespoons parsley, finely chopped
- 1 teaspoon dried oregano
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
Instructions
Prepare the squid by cleaning and slicing it into bite-sized rings, if not already done.
Heat the olive oil in a large saucepan or deep skillet over medium heat.
Add the chopped onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the squid rings to the pan and sauté for 3-4 minutes until they begin to lightly brown.
Deglaze the pan by pouring in the dry white wine. Let it simmer for 2-3 minutes, allowing the alcohol to evaporate.
Stir in the crushed tomatoes, fish or vegetable stock, dried oregano, salt, and black pepper. Bring the mixture to a gentle simmer.
Add the rice to the pan, stirring to combine. Reduce the heat to low, cover the pan with a lid, and let it cook for 20 minutes, stirring occasionally to prevent sticking.
Check the rice; if it needs more liquid to cook through, add an additional 1/4 cup of stock or water as needed.
Once the rice is tender and has absorbed the liquid, stir in the lemon juice and chopped parsley.
Remove the pan from the heat and let the pilaf rest for 5 minutes to allow the flavors to meld together.
Serve the Kalamaria Pilafi warm, garnished with additional parsley and a squeeze of fresh lemon juice, if desired.
Nutrition Facts
Calories |
1795 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.4 g | 89% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1195 mg | 398% | |
| Sodium | 3875 mg | 168% | |
| Total Carbohydrate | 146.6 g | 53% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 20.4 g | ||
| Protein | 127.0 g | 254% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 441 mg | 34% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 3020 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
