Kalamari Gemista with Feta Crumble

Instructions

1. 1

   Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

   ~5 min
2. 2

   Rinse the calamari tubes under cold water and pat them dry. Set aside.

   ~2 min
3. 3

   In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

   ~5 min
4. 4

   Add the minced garlic and cook for another minute until fragrant.

   ~1 min
5. 5

   Stir in the Arborio rice, chopped parsley, dill, lemon zest, salt, and pepper. Cook for 1-2 minutes, stirring to toast the rice slightly.

   ~2 min
6. 6

   Pour in 1 cup of vegetable broth and bring to a simmer. Cook, stirring occasionally, until most of the liquid is absorbed, about 8-10 minutes. The rice should be partially cooked but still have a slight bite.

   ~10 min
7. 7

   Remove the rice mixture from the heat. Stir in half of the crumbled feta cheese.

   ~1 min
8. 8

   Carefully spoon the rice mixture into the calamari tubes, filling them about three-quarters full to allow the rice to expand. Secure the opening with a toothpick if needed.

   ~10 min
9. 9

   Place the stuffed calamari tubes on the prepared baking sheet. Drizzle with the remaining 1 tablespoon of olive oil.

   ~3 min
10. 10

    Pour the remaining 1/2 cup of vegetable broth into the bottom of the baking sheet around the calamari.

    ~1 min
11. 11

    Cover the baking sheet tightly with aluminum foil.

    ~1 min
12. 12

    Bake for 25-30 minutes, or until the calamari is tender and the rice is fully cooked. The internal temperature of the calamari should reach 145°F (63°C).

    ~30 min
13. 13

    Remove the foil and sprinkle the remaining crumbled feta cheese over the calamari. Bake for another 5 minutes, or until the feta is slightly softened.

    ~5 min
14. 14

    Let the calamari rest for a few minutes before serving.