Stuffed Squid

Directions

1. 1
   Remove ink sac and bones from squid.
2. 2
   Wash thoroughly.
3. 3
   Remove head and entrails from body.
4. 4
   Cut feelers from head and chop very fine together with entrails.
5. 5
   Place in bowl.
6. 6
   Add rice, 1/2 cup olive oil, mint leaves, tomato paste, tomatoes, salt and pepper and mix well.
7. 7
   Stuff squids and replace heads to keep filling from coming out.
8. 8
   Arrange in baking dish and pour remaining juice from stuffing over squids.
9. 9
   Add remaining oil and water and bake in hot oven (475°) for 20 minutes.
10. 10
    Reduce heat to 375° and bake 30 minutes longer or until rice is tender.
11. 11
    Baste occasionally. Serve very hot.