Main courses
Kalamari Gemisto: squid stuffed with feta
Kalamari Gemisto: squid stuffed with feta. Ingredients, quantities and clear home cooking instructions from the EL GRECO food journal in Bucharest.
Squid, feta, tomatoes and roasted peppers in a Mediterranean combination. Use cleaned tubes of similar size and drain the filling ingredients well.
LET’S COOK
Ingredients & method
Total time, including resting: 50 min
- Preparation
- 25 min
- Cooking
- 25 min
- Resting / cooling
- 0 min
- Servings
- 4
Step by step
Heat the oven to 200°C. Pat squid tubes dry and finely chop the pepper and parsley.
Mix crumbled feta with tomatoes, pepper, parsley, oregano and black pepper.
Fill the tubes only about two-thirds full and close with toothpicks.
Brush with oil and place in a baking dish. Bake, checking from about 18 minutes; size and thickness may require longer.
Measure the centre of the filling and aim for 74°C. Add lemon juice and remove every toothpick before serving.
SMALL DETAILS, BETTER RESULTS
Tips for a good result
Squid contracts during cooking. Overfilling and watery vegetables can cause splitting. If using cleaned tentacles too, cook them separately and add when plating.
Serving ideas
Serve with salad and lemon. Contains molluscs and milk.
