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Step by Step Instructions
  • Step 1: Wash and skin the squid, separating the head from the body.
  • Step 2: Finely chop the squid heads and sauté in olive oil in a cooking pan, stirring in the chopped onion.
  • Step 3: When all excess liquid evaporates, remove the pan from the heat and add the rice, parsley, tomato paste, peppers, salt and pepper - stirring constantly.
  • Step 4: Allow the rice mixture to drain through a sieve saving the drained stock.
  • Step 5: Stuff the squid with the rice mixture and arrange them in a pan. Pour the stock, wine, lemon juice and a bit of water over them.
  • Step 6: Cover the pan with aluminium foil and roast in the oven for about 1 hour at 350 degrees F.
  • Step 7: Serve in a big platter and garnish with finely chopped parsley.
Ingredient List
  • 12 big squid
  • 2 large onions - finely chopped
  • 300g greek carolina rice
  • 150g red sweet peppers - finely chopped
  • 2tbsps Tomato paste
  • 4tbsps extra virgin, organic olive oil
  • 200ml white wine
  • the juice of 1 lemon
  • a bit of parsley - finely chopped
  • salt
  • ground black pepper

Stuffed squid

  • Preparation
    time
    20'
  • Cooking
    time
    30'
  • 6
A delicious and easy recipe that takes us on a trip to the fascinating Cyclades Islands.
Product Qty
Extra virgin olive oil «Authentic Greek» "Gaea" 500ml
€7.50
«Karolina» medium grain white rice from Macedonia "Agrifarm Premium Products" 500g
€2.45
Tomato paste from Santorini "D. Nomikos" 410g
€3.40
OR
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