Stuffed squid

Ingredients for 4 servings:

• 1 kg squid(s) (tubes), fresh or frozen, not too small
• 1 large onion(s), finely chopped
• 175 ml extra virgin olive oil
• 150 g rice, preferably parboiled
• 4 tbsp pine nuts
• 4 tbsp raisins
• salt and pepper
• 125 ml dry white wine
• 375 ml tomato juice
• 1 bunch parsley, flat, chopped

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Kalamarakia yemista

Wash the squid. Sauté the diced onion in half the oil until softened. Add the pine nuts, raisins, rice, and parsley, and season with salt and pepper. Fill the tubes with this mixture (but not completely, so the rice can swell). Sew up the openings (it’s a pain!) or staple them shut. Heat the remaining oil in a pan and fry the stuffed squid over high heat. Deglaze with white wine and tomato juice. Season with salt, cover, and simmer for 1.5 hours over low heat. Remove the squid and let the sauce reduce slightly. Return the squid to the sauce and serve. Also delicious cold as an appetizer.