MATERIALS

1 pound squid

1 onion, chopped

2 tsp. tablespoon chopped parsley

400 gr. tomatoes

2 tsp. tablespoon pine nuts

half cup of rice

1 cup olive oil

salt - pepper

juice of 1 lemon

little white wine
 

RECIPE

Wash the squid inside out with plenty of water.

Chop the tentacles.

Heat a little oil and saute the onion.

Continue to sauté throwing the tentacles.

Then add the half tomatoes, rice, parsley, pine nuts, salt and pepper.

Cook for 5 minutes.

Shortly after, fill the squid with the filling and close with a toothpick.

Heat a little oil and fry the squid until become golden brown on both sides.

Preheat oven to 180 degrees Celsius.

Then transfer the squid into a pan.

Pour the remaining tomatoes, add the oil, salt and pepper.

Bake in oven for about half an hour until become soft.