Baked Stuffed Squid

Directions

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