Calamari is one of the most popular seafoods in the Mediterranean. Watch me make a great stuffed calamari recipe, filled with Greek feta and pan-grilled to perfection.

This retro-stuffed grilled calamari is a taverna classic and one often found in the seaside fish eateries along the Athenian Riviera. You can use frozen squid for this, but make sure the tubes are large enough to fill.


1 pound (450 g) squid, preferably fresh, cleaned (6 to 8 pieces, 6- to 8-inches long)
2 tablespoons extra-virgin Greek olive oil plus more as needed
1 red or yellow onion chopped
2 garlic cloves finely chopped
1Β½ cups (225 g) crumbled Greek feta
Β½ cup (50 g) coarsely grated Graviera or Kefalograviera cheese, or any mild, nutty sheep’s-milk cheese
Β½ cup (120 ml) fresh anthotyro or ricotta cheese, drained
Β½ cup (25 g) chopped fresh dill
Β½ cup (25 g) chopped fresh mint
Finely grated zest of 1 lemon
1 medium egg
1 teaspoon crushed pink peppercorns
Salt and freshly ground black pepper
2 to 6 tablespoons plain bread crumbs as needed



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