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 Baked Stuffed Squid  

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4 servings:

1kg Squid

1 medium onion, chopped

1 small onion for the sauce preparation

4 garlic cloves crushed and fine chopped

1 cup long grain rice

½ cup olive oil

½ cup chopped flat parsley

1 tablespoon chopped fresh mint leaves

¾ cup white wine

1 tablespoons pine nuts

3 tablespoons black raisins

6 skinless and seedless tomatoes chopped

Sea salt and freshly ground pepper

Preparation method  

Clean and rinse the squid, separating the tubes from the heads and tentacles, removing and discarding the translucent cartilage and small sand bag and ink

Heads and tentacles should be rinsed and set aside. Chop coarsely heads and tentacles

In a heavy bottom frying pan, heat half of the oil land fry onion and half of the chopped garlic, until transparent.

Stir in tentacles and sauté a few minutes.  Add parsley, mint, ¼-cup wine, pine nuts, and raisins, and season with salt and pepper to taste

Add enough water to half cover and cook for a few minutes and then stuff the squid tubes with the mixture using a teaspoon and allowing enough liquid in each for the rice to cook.

Seal openings with toothpicks.

Place the stuffed squid in a baking pan (Pyrex, preferably).

Sprinkle with salt and pepper and set aside.

In a saucepan combine the small chopped onion, garlic, sauté lightly, add wine chopped tomatoes and simmer for 5 minutes.

Pour sauce over stuffed squid add some olive oil spread chopped parsley and fresh ground pepper.

Bake in pre-heated oven 190ºc or 375ºf for one hour or until rice and squid are cooked and sauce is reduced and thickened

      Green salad can be served with this recipe.