Baked Stuffed Squid

Directions

1. Wash and clean the squid, separating the outer sacs from the heads and tentacles, removing and discarding the translucent/soft cartilage, and small sand bag and ink. Rub salt on the outer sacs and rinse them inside and out with cool water. Heads and tentacles should be rinsed thoroughly and cooked along with the sacs after you stuff the latter. Drain and set aside.
2. Heat 1/4 c. of the oil in a heavy frying pan, then add in the onion and cook, without browning, till transparent. Stir in the rice and saute/fry a few min, till golden brown. Blend in the parsley, mint, 2 Tbsp. wine, pine nuts, and raisins, and season with salt and pepper to taste. Add in sufficient water to half cover and cook for a few min, then stuff the squid sacs with the mix using a very small spoon and allowing sufficient liquid in each for the rice to cook. Seal opening with skewers or possibly toothpicks. Place the stuffed sacs with the heads and tentacles in a baking-serving dish.
3. Sprinkle with salt and pepper and set aside.
4. Meanwhile, combine the tomatoes, 1/3 c. wine, and a little salt and pepper in a small saucepan and simmer for 5 min. Pour the sauce over the squid and dribble the remaining 2 Tbsp. extra virgin olive oil over the top. Bake in a medium-slow oven (300 F) for 1 1/2 hrs or possibly till the squid and rice are tender and the sauce has thickened. Serve hot or possibly cool.