Calamari me Rizi – Squid with Rice, Just Like Mum Made It
Some of the most comforting dishes don’t come from restaurants or cookbooks—they come from childhood. Calamari me Rizi (squid with rice) is one of those recipes that takes me straight back to my mum’s kitchen, where simple ingredients came together to create meals full of heart and tradition.
This dish is a staple in many Greek households, especially during Lent when meat is avoided, but seafood is embraced. And it’s a beautiful example of how a few honest ingredients—like tomatoes, garlic, olive oil, and white wine—can bring out the very best in fresh squid. It’s rich, yet light, and always satisfying.
Seafood Simplicity Done Right
One of the most special things about seafood dishes like this is how little you need to make them shine. Squid has a naturally sweet, briny flavour that pairs perfectly with the acidity of tomatoes and the subtle sharpness of white wine. There’s no need to overcomplicate it.
The squid is cooked gently until tender in a tomato-based sauce, then rice is added to soak up all that delicious flavour. The result is a dish that lands somewhere between a stew and a risotto— savoury, and deeply comforting.
CALAMARI ME RIZI - Squid with Rice in a Light Tomato & White Wine Sauce
Mary PolitisIngredients
- 1 kg whole squid cleaned and cut into large chunks or rings
- ¼ cup extra virgin olive oil
- 1 onion grated
- 3 cloves garlic crushed
- ½ cup white wine
- 400 g crushed tomatoes or passata
- 2 cups water for squid to cook in
- 2 cups rice I use medium grain
- Additional 1.5 cups water for rice
- Salt & pepper to taste
- Fresh parsley for garnish
Instructions
- In a deep pot, heat the olive oil over medium-high heat. Add the grated onion and crushed garlic, sautéing for about 2 minutes until fragrant.
- Add the chopped squid and cook for another 2 minutes, just until it begins to turn opaque.
- Pour in the white wine and let it simmer for a minute or two to cook off the alcohol.
- Stir in the crushed tomatoes and 2 cups of water. Season with salt and pepper. Cover and simmer over medium heat for 30–40 minutes, or until the squid is tender, stirring occasionally. If the liquid reduces too quickly, add a little more water as needed.
- Once the squid is soft and the sauce has thickened, stir in the rice and the additional 1.5 cups of water.
- Let the rice cook uncovered for about 20 minutes, or until tender, stirring occasionally to prevent sticking.
- Once the rice is cooked, remove from heat and let the dish sit for about 10 minutes. It will thicken to a beautiful risotto-like consistency.
- Garnish with fresh parsley and serve warm.