Recipe: Stuffed Squid

Ingredients:

• 1 ½ kg large squids
• 1 cup of rice
• 2 finely chopped onions
• 10 tablespoons of olive oil
• ½ cup of white wine
• 1 bunch of chopped parsley
• Salt, pepper

Instructions:

1. Clean the squids, remove the head, eyes, and tough parts, and rinse them thoroughly. Cut the squid tentacles into small pieces and sauté them in a pan with 5 tablespoons of olive oil along with the chopped onions, until the tentacles release their juice and the onions soften and turn slightly golden.
2. Add the rice to the pan and stir for 1 minute, then add the white wine to simmer it a bit without completely evaporating all the wine. Add ¾ of the chopped parsley, salt, and pepper to taste, and cook for another 2-3 minutes. Remove from heat.
3. Stuff the squids with this mixture up to ¾ of their capacity, leaving space for the rice to expand. Close the squid openings with a toothpick.
4. Spread the remaining olive oil in a wide pan and sauté them briefly on each side to give them color.
5. Fill the pan with water until the squids are covered ¾ of the way, reduce the heat, cover, and let them cook. You can choose to cook them in a tomato sauce as well, but this is the basic recipe for stuffed squids, to fully appreciate their flavor.
6. Serve them whole or sliced into thick rings, after sprinkling the remaining chopped parsley on top.