It is simple to make and is a feast for your senses!
Preparation time: 1 hour Cooking time: 1 hour
In a frypan add half the olive oil and sauté the onions over a medium flame until soft.
Add the tentacles and continue sautéing until the tentacles change colour.
Add the sultanas, herbs, salt, pepper, rice and approximately 2/3 cup of the white wine.
Mix well; allow the rice to absorb all the liquid and set aside.
Once cooled; stuff the squid with the rice mixture (but not all the way to the top to allow room for the rice to expand).
Place the stuffed squid into a saucepan carefully forming a spiral (the tail of one squid should be lightly placed into the top of another so as the filling doesn’t spill over).
Cover with the remaining olive oil; add 1 cup of white wine and just enough water to cover the squid.
Cook over a low flame, after approximately 20 minutes add the tomatoes and salt and pepper to taste. Continue cooking until the squid are soft and tender and the sauce has thickened.
If all the liquid has evaporated and the squid need to be cooked some more, add some water to the saucepan and continue cooking.
* Select largish squid in order to be able to stuff them with sufficient filling.
*Most important is the way in which the squid are placed in the saucepan ensuring that the filling doesn’t spill out of the casing.