Baked stuffed squid Recipe

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Baked stuffed squid

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Baked, Eastern European, Greek, Seafood

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Ingredients:

Procedures:

1	Wash and clean the squid, separating the outer sacs from the heads and tentacles, removing and discarding the translucent cartilage, and small sand bag and ink.
2	Rub salt on the outer sacs and rinse them inside and out with cold water.
3	Heads and tentacles should be rinsed thoroughly and cooked along with the sacs after you stuff the latter.
4	Drain and set aside.
5	Heat ?cup of the oil in a heavy frying pan, then add the onion and cook, without browning, until transparent.
6	Stir in the rice and saute a few minutes, until golden.
7	Blend in the parsley, mint, 2 tablespoons wine, pine nuts, and raisins, and season with salt and pepper to taste.
8	Add enough water to half cover and cook for a few minutes, then stuff the squid sacs with the mixture using a very small spoon and allowing enough liquid in each for the rice to cook.
9	Seal opening with skewers or toothpicks.
10	Place the stuffed sacs with the heads and tentacles in a baking-serving dish.
11	Sprinkle with salt and pepper and set aside.
12	Meanwhile, combine the tomatoes, 1/3 cup wine, and a little salt and pepper in a small saucepan and simmer for 5 minutes.
13	Pour the sauce over the squid and dribble the remaining 2 tablespoons olive oil over the top.
14	Bake in a medium-slow oven (300°F) for 1 ?hours or until the squid and rice are tender and the sauce has thickened.
15	Serve warm or cold