Guest Chef recipes

Stuffed calamari with buckwheat & black lentils puree

Category: Main course

Ingredients for 1 portion:

  1. 200 gr. Calamari
  2. 50 gr. Roasted buckwheat
  3. 1 green onion
  4. Dill (preferable quantity)
  5. 20 gr. Sun dried tomato fillets
  6. 20 gr. Feta cheese
  7. 2 gr. Lemon grass
  8. 4 Aniseed whole
  9. 5 ml Spice oil green herbs garlic
  10. Bouquet garni with 4 seaweed varieties (preferable quantity)
  11. For the puree:
    1. 100 gr. Beluga black lentils
    2. 5 ml Lobster oil
    3. 10 gr. Butter

Preparation Time:  25 minutes & Execution Time: 10 minutes


  1. Βoil the buckwheat in 500ml salted water for 5 minutes along with the aniseed and the lemon grass.
  2. Remove it from the heat and let it puff up.
  3. Let it puff up and cool down and then add the feta cheese, the onion, the dill and the sun dried tomatoes.
  4. Stuff the calamari and drizzle the spice oil green herbs garlic over it.
  5. Roast it in 180 degrees for 6 minutes or alternatively put it in the grill.
  6. For the lentils puree:
    1. Βoil the lentils, mash them and use a sieve to strain them.
    2. Add the butter and the lobster oil.
  7. Serve the dish and decorate it with the bouquet garni.

Enjoy your meal…
Special credits to the Kalamatianos Seafood Restaurant for their hospitality

Chef: Chris Gremos

Chef in Kalamatianos seafood restaurant for 10 years.

Greek cuisine award 2018 & 2019

He takes care along with his team, the menu in restaurants in Greece as well as abroad.