Stuffed squid with aromatic herbs and mustard sauce – Kalamata Papadimitriou

Stuffed squid with aromatic herbs and mustard sauce

Dimitris Skarmoutsos, Chef

TIME: 100min


For the stuffing:
½ cup olive oil
2 cloves garlic, finely chopped
1 cup spring onions, finely chopped
½ cup dill
½ cup spearmint
1/2 cup pine nuts
Salt, to taste
Pepper, to taste

For the squid:
1,5 kg medium-sized squid, whole, cleaned, with the tentacles finely chopped.
Salt, to taste
Pepper, freshly ground, to taste

For the sauce:
1/3 cup olive oil
2 tbsp mustard sqeeze – Mild Kalamata Papadimitriou
1 tsp lemon zest
30 ml lemon juice
2-3 sprigs of rosemary 


For the stuffing:
In a frying pan, heat up the olive oil; add the garlic and the finely chopped squid tentacles and sauté over medium to high heat.
Add the spring onions and continue to sauté.
Remove the pan from the heat and transfer the contents to a bowl.
In a non-stick frying pan without any greasy substance, roast the pine nuts, stirring continuously until golden brown.
Add the dill, spearmint and roasted pine nuts to the bowl, season with salt and pepper and mix thoroughly until the ingredients are well combined.

For the squid:
Preheat a fan-assisted oven at 180οC.
Using a spoon, stuff the squid with the mixture.
Use a toothpick to seal the open end of each squid, season with salt and pepper and transfer to a baking tray.
In a bowl, whisk together the olive oil, mustard, rosemary, lemon zest and juice.

For the sauce:
Pour the mustard sauce over the stuffed squid and bake for 20-25 minutes in the pre-heated oven.
Remove the toothpicks from the squid before serving and sprinkle with some finely chopped dill.


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