By Thomas Nastos
Captain’s Cabin, Fiskardo, Kefalonia


Large Calamari
150g Rice
100g Salted Butter
2 Cloves of Garlic
1 Large Onion
1 block of Feta Cheese
White Wine


  1. Boil the rice in a saucepan of water for approximately 10 minutes or until cooked through.
  2. Boil the Calamari in a separate pan of boiling water for about 5 minutes.
  3. Take half of the onions and garlic and fry them off in a pan with butter.
  4. Add a spoon of butter and salt to the pan of rice once the rice is drained.
  5. Add mixed herbs to the pan of garlic and onion, then add the tentacles taken from the Calamari and fry together for a further minute.
  6. Add a half cup of ouzo and a glass of wine to the frying pan.
  7. Add feta to the rice along with the contents of the frying pan and mix together.
  8. Stuff the Calamari with the rice mixture.
  9. Fry off the Calamari by searing each of the sides before grilling until cooked through.
  10. Place the stuffed Calamari on a chopping board and carefully slice into rings using a very sharp knife.
  11. Serve with Potatoes, Rosemary and Thyme.