1 ¼ kg calamari, medium size, cleaned
1 ½ cups olive oil
1 ½ cups onions, finely copped
1 cup parsley, finely chopped
1 cup water
Salt and pepper to taste
¾ cups rice
Juice of 1 lemon
1 cup water

- Pull the calamari tentacles to separate from the body leaving the body intact.
- Slice the tentacles into small pieces.
- Measure half the oil into a saucepan over medium heat.
- Add tentacles, onions, parsley, water, salt and pepper and simmer for 30 minutes.
- Add the rice to the pan and continue to cook for another 15 minutes adding more water if needed. Remove from heat and cool.
- Stuff the calamari body with the rice mixture and place in a sauté pan with the remaining oil, lemon juice and water.
- Simmer on low heat until calamari is tender.