12 medium whole squids, cleaned
½ cup of long grain rice.
1 large onion, finely chopped.
5-6 spring onions, finely chopped.
A big bunch of flat-leaf parsley.
A small bunch of fresh dill.
3-4 sweet and ripe tomatoes.
2 garlic cloves
½ cup of slightly concentrated tomato juice
1 cup of white wine
½ cup of virgin olive oil.
Salt and pepper
Add the fresh tomatoes, half of the parsley and garlic in a food blender and make a smooth paste. Add half of the olive oil in a large frying pan on medium heat. Add the onion, spring onion and cook for 3-4 minutes until they start to soften. Stir occasionally. Add the rice, give it a good stir and cook for a minute or so. Add ½ cup of the wine, give it a good stir and let the alcohol evaporate. Chop finely the dill and the rest of the parsley. Add half of the tomato paste from the blender, half of the tomato juice, the rest of the parsley and dill and season with salt and pepper. Let it cook for 2-3 minutes and remove from the heat. Preheat the oven at 180C.
Use a teaspoon and fill one squid with the mixture from the pan. You should not fill it completely as the rice will expand during cooking. Use a toothpick to seal the opening of the squid so that the stuffing will not come out during the cooking process. Place the stuffed squid on a medium-large pan and repeat for the others. Add the remaining stuffing from the pan to the tray and season with salt and pepper. Pour in the rest of the tomato sauce, white wine and hot water so the squids are almost covered. Cover the tray and let it cook for 40 minutes in the oven. Uncover the tray and let it cook for another 20 minutes until the squids start getting brown. Enjoy!