Squid stuffed with rice (Kalamaria yemista me ryzi)
- squid: 4 large
- short grain rice: 4 tbs.
- olive oil: 6 – 7 tbs.
- tinned tomatoes: 200 gr., finely chopped
- kefalograviera: ½ cup, grated
- feta: 100 gr. crumbled
- lemon: 1
- onion: 1, finely chopped
- dill: 3 tbs., finely chopped
- salt a bit
- pepper freshly ground
Clean the squid, removing the transparent membrane the hard parts. Finely chop the tentacles. Heat half the olive oil and sauté the onion and the tentacles. Add salt and pepper, the rice and the dill and continue to sauté for 1-2 minutes.
Add the tomatoes and cook for 3-4 minutes more. Leave the mixture to cool and add the feta and the kefalograviera. Stuff the squid with the mixture and place them in a small baking tin. Pour the rest of the oil over the squid and cover the dish with foil.
Cook at 170° C for 1 hour. Remove the foil and continue to cook for 10 minutes. Drizzle with the lemon juice. Leave the squid to cool and then cut into slices.