12 small or medium squid
1 cup chopped onion (preferably Spanish)
3 tbs fresh parsley (Greek) if Greek parsley is not available then add a
pinch of fresh coriander.
3/4 cup olive oil (good quality)
1/2 cup cooking rice (basmati) not uncle Ben's
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 preferably white but red will do if nothing else
4 tbs water

1. Remove heads and tentacles of squid and keep.
2. Remove back fin-like part of squid and keep.
3. Finely chop onion parsley/parsley-coriander

For the stuffing: 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.

Stuffing the squid:
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.

Serving suggestions:
Can be served as a main dish with side salad. Tzatziki is very pleasant with it. Canalso be served as a snack to ouzo or any other aperitif.