Greek: Stuffed Squid by Recipe Cottage

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	Stuffed Squid

		Greek Stuffed Squid with Rice and Nut Stuffing 12 small or medium squid 1 cup chopped onion (preferably spanish) 3 tbs fresh parsley (greek) 3/4 cup olive oil (good quality) 1/2 cup cooking rice (basmati) 1 tsp tomato puree 1/4 cup raisins (golden) 2 tbs pine nuts. 1 1/2 tsp salt 1/8 tsp pepper 1 cup red or white wine 4 tbs water Remove heads and tentacles of squid and keep. Remove back fin-like part of squid and keep. Finely chop onion parsley/parsley-coriander In a large pan heat olive oil until hot. Add onion, squid heads, tentacles and fin-like parts and cook until there is a change in the color of the tentacles, heads and fin-like parts of the squid. Usually they turn redish but depends on the kind of squid you use. Add rice, pine nuts, tomato puree, raisins, 1 tsp salt, pepper and cook for five (5) minutes. Remove from stove and leave to cool down. Fill each of the 12 squid with some of the stuffing. Using toothpicks close the opening. Place squid in an already buttered/oiled baking pan/dish one next to another. Add wine, olive oil 1/2 tsp salt and water and cook in a pre-headed to 350 degrees C oven for one (1) hour. Can be served as a main dish with side salad. Tzatziki is very pleasant with it. Can also be served as a snack to ouzo or any other aperitif.