Fry the red onion in a pan with hot olive oil until translucent. Add garlic, bacon and crayfish or scampi and fry them, then stir in the cup of rice. Add the tomato paste and continue to fry for approx. 5 minutes on a low level.
In the meantime, process the feta cheese, goat cream cheese, chopped olives, chopped dried tomatoes, egg and spices (no salt!) Into a mass.
Remove the pan with the rice from the heat and stir in the feta mixture. Now put the entire filling on its side (it`s a little more than you need for the filling, but you can still use it - comes later).
Wash the squid and sever the head with the tentacles - put the tentacles aside. Discard the back cartilage (this is a long clear rod) and the innards. Pat the tubes dry, season with salt and pepper. Then fill with the prepared feta mass and seal with toothpicks. Roll in the flour and fry on all sides in a hot pan with olive oil. Then take it out and put it on a paper towel.
Finally, salt and pepper the tentacles, roll them in the flour and fry them on all sides in a hot pan. Take out and let drain on a paper towel.
Now put the rest of the feta mixture in an ovenproof dish (with a lid!) And stir in the rice for the side dish. Add enough water to cover the mass about 3 mm with water (you can also add a dash of white wine). Slice a kumquat or lemon and stir into the rice.
Now preheat the oven to 200 ° C.
Spread the squid tubes and tentacles in the baking dish on the rice. Put the lid on and place in the hot oven for about 30-40 minutes.
Tip: When you have distributed the food on the plates, you can add a little lemon juice over the squids if you like.
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