Calamari and tomato rice bake

Calamari and tomato rice bake. This is like “unstuffed” gemista with a little seaside flavor! My cousin Ada made this when we were in Athens last summer. I found myself wanting to make it for supper last night but it was 2am in Athens, so I couldn’t call her for the recipe! I went ahead and gave it a shot and the result was as good as it looks! Even my almost-two year old gobbled hers up. We enjoyed it warm, not piping hot, and leftovers were great today. Thanks to “cuz mou” for the inspo!

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#RECIPE:
4 tbsp olive oil
1/2 red onion, grated
1 garlic clove, chopped (optional)
2 cups medium grain rice, rinsed
18 oz (500g) jar whole plum tomatoes
1 lb (450g) calamari, tubes cut into rings
2 3/4 cups (650ml) hot water
2 tbsp chopped fresh parsley
2 tbsp chopped fresh mint
1/2 tsp dried oregano
1 pinch sugar (optional)
salt and pepper to taste
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Heat oil in a large frying pan over medium heat and add onion. Sauté till softened. Add garlic, if using, and rice. Cook 1-2 minutes, then add tomatoes and calamari. Lightly crush whole tomatoes. Bring to a gentle simmer, then remove from heat and combine with remaining ingredients in a large baking dish (or tapsi). Stir till just combined.
Bake 35-45 minutes, uncovered, in a preheated 350 F (180 C) oven.