Clean the squid if they haven't already been
cleaned. If they have been cleaned, rinse them off
anyway, inside and out, and set aside to drain. Cut
the tentacles into small pieces and set aside.
To Make the Stuffing
Heat 1/2 the olive oil in a pot and saut? the onion
until soft. Add the chopped tentacles and continue
saut?ing until the liquid is gone. Douse (deglaze)
with 1/2 the wine, add the green onions and 1/2 the
parsley. Stirring with a wooden spoon, lower the
heat and cook for 15 minutes. Add the water and
bring to a boil over low heat. Add the rice, raisins,
salt, and pepper. Simmer for 20 minutes or until all
the liquids have been absorbed. Set aside and allow
to cool.
Preheat the oven to 370F (187C).
Stuff and Cook
Stuff the squid using a spoon and close with a
toothpick. Place squid in a baking pan, salt and
pepper lightly, and sprinkle with remaining parsley.
Pour over remaining olive oil and wine, cover, and
bake for 30 minutes at 370F (187C). Remove the
cover and continue to cook for another 20 minutes,
or until nicely browned.
cleaned. If they have been cleaned, rinse them off
anyway, inside and out, and set aside to drain. Cut
the tentacles into small pieces and set aside.
To Make the Stuffing
Heat 1/2 the olive oil in a pot and saut? the onion
until soft. Add the chopped tentacles and continue
saut?ing until the liquid is gone. Douse (deglaze)
with 1/2 the wine, add the green onions and 1/2 the
parsley. Stirring with a wooden spoon, lower the
heat and cook for 15 minutes. Add the water and
bring to a boil over low heat. Add the rice, raisins,
salt, and pepper. Simmer for 20 minutes or until all
the liquids have been absorbed. Set aside and allow
to cool.
Preheat the oven to 370F (187C).
Stuff and Cook
Stuff the squid using a spoon and close with a
toothpick. Place squid in a baking pan, salt and
pepper lightly, and sprinkle with remaining parsley.
Pour over remaining olive oil and wine, cover, and
bake for 30 minutes at 370F (187C). Remove the
cover and continue to cook for another 20 minutes,
or until nicely browned.