Summary

Ingredients

• 1 kg squid (s) (tubes), fresh or frozen, not too small
• 1 large onion (s), finely chopped
• 175 ml olive oil, extra virgin
• 150 g rice, preferably parboiled
• 4 tablespoon pine nuts
• 4 tablespoon raisins
• salt and pepper
• 125 ml white wine, dry
• 375 ml tomato juice
• 1 bunch parsley, smooth, chopped

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Instructions

1. Wash squids. Sauté the onion cubes in half of the oil. Add pine nuts, raisins, rice and parsley, season with salt and pepper. Fill the tubes with this mixture (but not completely so that the rice can swell). Sew up the openings (is tedious!) Or clip them shut.
2. Heat the rest of the oil in the pan and fry the stuffed squids over high heat. Deglaze with white wine and tomato juice. Salt, cover and stew on a low flame for 1 1/2 hours. Take out the squids and let the sauce reduce a little.
3. Return the squids to the sauce and serve.
4. Also tastes cold as a starter.