- 6-7 small-medium whole squid
- 3 tablespoons olive oil
- 1 white chopped onion
- 1/2 cup rice
- 2 grated ripe tomatoes
- 2 tablespoons freshly chopped parsley
- freshly ground pepper
- 2 tablespoons extra olive oil
- 1/2 cup dry white wine
Clean squid by removing the head and the intestives. Cut away the beak and the eyes from the head, reserving some of the feelers for the stuffing.
Wash the squid, drain them and chop or mince the feelers.
Heat the oil, add the chopped onion and saute lightly, add teh minced feelers and continue to fry, adding the rice, half of the tomato pulp, the parsley, salt and pepper.
Partially fill the squid with the stuffing leaving room for the rice to swell. Secure the openings with small skewers. Heat the extra oil and saute the stuffed squid.
Prick them in several places with a skewer and arrange in a pan. Take the reserved tomato pulp, put through a strainer and add it to the squid. Now add the wine, salt and pepper, cover and allow to simmer gently until the squid is tender and the sauce is thick. A little more wine or water may be required during cooking period.
Serve hot or cold.