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- Cuisine: Greek
Ingredients
600g squid or cuttlefish cleaned and chopped into thick pieces (reserve the ink sac)
1 cup olive oil
1 bunch spring onions, chopped
Salt & black pepper
400g ripe tomatoes, peeled and chopped
2 tbs chopped parsley
2 tbs chopped fennel
1 bunch spinach leaves, cleaned and coarsely chopped
Black Rice (also known as Pilafi)
3-4 tbs butter
1/2 cup pine nuts
1 1/2 cups short grain rice (if using long grain use less water)
3 1/2-4 cups stock or water
2 tsp squid ink
Salt and pepper to taste
Preparation
Heat oil and add onion and stir. Add squid, salt and freshly ground black pepper and cook over a high heat for approximately 10 minutes, stirring occasionally. Add tomatoes and chopped herbs. Cover and reduce heat to cook until tender.
Just before serving, stir spinach through and cook for a further 4-5 minutes. Add extra water or stock if needed.
Serve with black rice (pilafi)
Heat butter and brown pine nuts, stir in rice, then add ink and stock or water, salt and pepper. When it begins to boil, stir and reduce to a very low heat, cover with lid and cook for approx. 20 minutes or until liquid is absorbed and rice is tender.
If you enjoyed this Calamari with spinach and black rice recipe then browse more Greek recipes, seafood recipes and our most popular hainanese chicken rice recipe.
Greek Restaurants
Displaying 10 of 235 Greek Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Cellar 47 | Shepparton | |
| 2. | Santorini Hawthorn | Hawthorn | |
| 3. | Lemnos Taverna | Prahran | |
| 4. | Triselies | Katoomba | |
| 5. | Saffron | Manuka | |
| 6. | Yots Greek Taverna | Larrakeyah | |
| 7. | Eros Ouzeri | Adelaide | |
| 8. | Estia | Henley Beach | |
| 9. | George's Greek Tavern | Malvern East | |
| 10. | Greek Spot | Hawthorn |
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