Ingredients:

Squid:

• 500g squid – 6 medium to small
• 1/2 cup cooked white rice – shortgrain
• 2 tbspns pine nuts
• 2 tbspns currants
• 2 tbspns chopped parsley
• salt and freshly ground pepper
• 1 cup chopped onions
• Olive oil
• dried fresh breadcrumbs
• extra parsley

Sauce:

• olive oil
• tomato puree – 4-5 tbspns
• white wine – 1 small glass
• salt and pepper
• 3-4 tbspns water

Method:

Heat 1/2 cup oil and cook onion until softened. Add rice, pine nuts, currants, parsley, salt and pepper.

Stuff squid with this mixture – don’t overfill as it will spill out during the cooking. Sew up ends or secure with a toothpick.  Place in shallow baking dish.

Make a tomato sauce with listed sauce ingredients.

Place sauce on top of squid, sprinkle with breadcrumbs and extra parsley.

Bake in moderate oven for 1 hour (check this cooking time – it seems a lot – when next making and taking photographs)