Stuffed calamari with rice and buckwheat

Stuffed calamari with rice and buckwheat

Stuffed calamari with rice and buckwheat


  1. Cut the tentacles in small pieces.
  2. Heat olive oil in a saucepan and saute the spring onions and the tentacles.
  3. Finish with wine.
  4. Add the rice and the buckwheat.
  5. Add dill, parsley and enough water to cook the rice and the buckwheat.
  6. Fix taste with salt and pepper.
  7. Remove from heat and add the juice of half a lemon.
  8. Before you stuff the calamari try to baste their inside with a mixture of brown sugar, salt and pepper, Dissolved in little water. This process adds extra taste to the calamari.
  9. Fill in calamari with the stuffing and shield with a toothpaste.
  10. Place the calamari in a heat proof pot
  11. Mix 4 spoons of oil with juice of half lemon and 1/4 glass of water, salt and pepper. Sprinkle calamari with the mixture and bake for 20 minutes in preheated oven of 180 C.
  12. Remove from the oven, let the calamari reach room temperature and serve.

Why buckwheat? Fagopiro or buckwheat is a seed of a low shrub that is native to Asia and Europe. Buckwheat contains gluten. It is rich in protein, B vitamins, vitamins E and K, folic acid, minerals such as calcium, copper, iron, magnesium, manganese, phosphorus, potassium, selenium and zinc. It reduces cholesterol and stabilizes blood sugar level due to the soluble fiber that it contains. It also helps the proper functioning of the circulatory system and gives energy.

You will find it in organic stores and large supermarkets as grechka (Russian name) or as fagopiro (φαγόπυρο) in Greek .


  • 8 medium calamari
  • 8 spoons of rice
  • 4 spring onions, finely cut
  • 2 spoons buckwheat
  • Juice of one lemon
  • 1/2 glass of white wine
  • 1 spoon dill
  • 1 spoon parsley
  • 1 spoon sugar
  • Salt
  • Pepper
  • Olive oil

Do not overcook the rice. It should be hard. It will soften later when it will be baked together with the calamari.

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