Stuffed Squid

Wash and clean the squid by grasping the head just below the eyes and pulling it from the remainder of the body. Take the head section and put pressure around the mouth and eyes to squeeze them out, discard the mouth and eyes and chop the tentacles for use in the stuffing. Cut away the thin membrane on the outside of the tail section, scoop out and discard the guts and the thin cartilage on the inside of the tail section, rinse and set aside to drain.

In a large heavy skillet heat 1/4 cup olive oil and saute the onions until wilted, add the tentacles, rice and chopped pine nuts and continue to saute for 2 to 3 minutes. Add the currants and garlic and stir followed by 1/4 cup of wine and 1/4 cup water, season with salt and pepper. Cover, reduce the heat to low and simmer for 15 minutes, until the liquid is almost completely absorbed and the rice is soft but not cooked, five minutes before removing from the heat stir in the herbs. Allow to cool enough to be handled.

Using a small teaspoon carefully fill 3/4 of each squid with the rice mixture and use toothpicks to secure closed. Pour the remaining 1/4 cup olive oil into a large stewing pot and place the squid carefully on top, pour in the remaining wine and enough water to cover and bring to the boil. Once at boiling point, reduce the heat to low and simmer for 90 minutes or until the squid is fork tender and the rice is cooked. About 20 minutes before the end of the cooking add the tomatoes and adjust the seasoning to taste. Throughout the cooking check the mixture is not drying out and if so add more water as necessary.

Serve hot or cold with a green salad.