Original name: Kalamaria Gemista Me Ryzi
Origin: Greece
Ingredients
olive oil
1 big onion
2 big spoons of finely chopped aneto (or fresh thyme)
½ small spoon noce moscato
salt
1kg of small-medium sized calamari
2 fresh onions
2 glasses of rice
2 big spoons of finely cut plums (yes, plums)
juice from one lemon
pepper
Preparation
You wash the calamari. You clean them removing the central inner membrane. After you remove the thin “moustache” part you chop them finely and you put them in a bowl with the fresh onions, the anetho, the rice, the plumps, some olive oil, the noce moscato, some salt and pepper. This is your filling. You fill the calamari with this mix and you close them with a toothpick. You put them in a pot, you add water so that they are covered and you boil them on low fire for 30-40 minutes. Then you put them in an oven tray, you add the lemon juice and you put it in the oven for 20 minutes at 150 C until they are nicely red on top.