STUFFED SQUID

Preparation Method :

• To clean the squid, hold the body in one hand and gently pull off the head and arms: the innards and clear "quill" should come away as well.
• Clean the body thoroughly under cold running water, discarding anything left inside. Rub off any pigmentation from the body and set aside. Chop off the tentacles and put aside for the stuffing. Discard the heads.
• In a glass bowl, mix olive oil, tomato juice, salt, pepper and paprika. Place the squid bodies in this mixture, coat well and leave to marinate while you make the stuffing.
• In a large pan, saute the onions in the oil until soft. Add the chopped tentacles and cook with the onion until the colour changes. Now add rice, dill or mint, parsley, pine nuts and cumin and cook 10 minutes, stir with a wooden spoon. Leave to cool. Preheat the oven to 200°C / 400°F / Gas 6.
• Remove the squids from the marinade and partly fill each one with some of the stuffing. Allow room for the rice to swell during cooking. Secure the opening of each body with cocktail sticks or thread.
• Arrange the squid in a lightly oiled baking dish, cover with the marinade, the lemon juice and enough boiling water to almost cover them. Bake for about 45 - 50 minutes until tender. Remove and cool. Serve cold.
• Stuffed Squid can be served with salad ,bread to mop up any sauce, sometimes tiny grilled squid are served in a mezze.