Rinse your calamari. If your calamari has the head or tentacles still attached, chop them up and add them to the pot at the same time that you add the onion.
2 pounds whole calamari tubes
In a large pot heat the olive oil over medium heat. Add the onion and saute for about 5 minutes, stirring regularly until soft and translucent. Add the grated carrots to the pot and cook for 2 - 3 more minutes.
1/2 cup olive oil, 1 cup grated carrot, 1 onion
Add the grated tomato, dill, parsley and oregano to the pot and cook for 2 - 3 minutes, stirring regularly. Next add in the rice and stir.
1 medium tomato, grated and skin discarded, 1/2 cup chopped dill, 1/2 cup chopped parsley, 1/2 tbsp dry oregano, 1 cup medium grain rice
After a minute or 2 add the wine and the passata to the pot. Add the salt, pepper and lemon zest and stir over medium heat for 2 -3 minutes. Remove from heat and allow to cool.
1/2 cup white wine, 1/2 cup passata (strained tomatoes), 1 tsp salt, 1/2 tsp pepper, 1 tbsp lemon zest
Preheat your oven to 350 degrees Fahrenheit.
Prepare your baking dish by greasing the bottom with 1 tablespoon of olive oil.
1 tbsp olive oil
Begin stuffing your calamari. Using a small spoon fill each calamari tube about halfway with the rice mixture. Use a toothpick to close the opening so that the filling does not fall out.
Place your stuffed calamari in your baking dish. If you have any filling left over add it to the baking pan, between the stuffed calamari.
In a small bowl mix together the passata and water and pour it over the calamari. Then, drizzle the olive oil over the stuffed calamari.
1/2 cup passata (strained tomatoes), 1/2 cup water, 1/3 cup olive oil
Bake, covered, on the bottom rack of your oven for 30 minutes.
Remove the cover and bake for an additional 15 minutes, adding more water to the pan if required.
Serve the stuffed calamari with some of the sauce and rice from the baking pan.