Squid Stuffed with Rice and Herbs

Greek Fast Without Oil Published January 24, 2026

Stuffed squid is a classic of the Greek islands, and it works beautifully without oil. The squid tubes become tender containers for a savory rice filling flavored with herbs, tomato, and lemon. Simmered gently in a light tomato broth, everything cooks together and the squid stays supple. Shellfish — including squid, an invertebrate — are permitted on all fasting days.

This looks like a feast-day dish. It tastes like a feast-day dish. But it requires no oil and no wine, making it perfectly suited for the strictest weekdays of Great Lent.

FASTING LEVEL: Fast Without Oil (cooked food permitted, no oil, no wine — shellfish always permitted)
SERVINGS: 4
TIME: 50 minutes

INGREDIENTS

- 8 medium squid tubes, cleaned (about 600g)
- 3/4 cup short-grain rice (Arborio or similar), rinsed
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 can (400g) crushed tomatoes
- 2 tablespoons tomato paste
- 1/3 cup fresh parsley, finely chopped
- 2 tablespoons fresh mint, finely chopped
- 1/4 cup pine nuts
- Juice of 1 lemon
- 1 teaspoon ground cumin
- Salt and black pepper to taste
- 1 1/2 cups water
- Toothpicks or kitchen string, for closing the squid

METHOD

1. Prepare the filling: in a bowl, combine the rinsed rice, onion, garlic, 2 tablespoons of the crushed tomatoes, parsley, mint, pine nuts, lemon juice, and cumin. Season with salt and pepper. Mix thoroughly.

2. Stuff each squid tube about two-thirds full with the rice mixture — the rice will expand as it cooks. Secure the open end with a toothpick or tie with kitchen string.

3. Lay the stuffed squid in a single layer in a wide, lidded pot or deep skillet. Pour the remaining crushed tomatoes, tomato paste, and water around them. The liquid should come about halfway up the squid.

4. Bring to a gentle simmer over medium-low heat. Cover and cook for 30-35 minutes until the rice is tender and the squid is opaque and easily pierced with a fork.

5. Remove the toothpicks or string. Serve the squid with the tomato broth spooned over the top and crusty bread alongside.

NOTES

- Do not overstuff the squid. The rice expands significantly and will burst the tubes if packed too tightly. Two-thirds full is the maximum.
- The tentacles can be chopped and added to the filling, or simmered alongside the tubes in the broth.
- A pinch of cinnamon in the filling is a traditional Greek touch that adds warmth without identifiable sweetness.
- Leftover stuffed squid are excellent served at room temperature the next day.