Stuffed Squid

• 5 lb. medium sized squids
• 2 medium onions, chopped fine
• 2 Tbsp. chopped mint leaves
• 1/2 c. rice
• 3/4 c. olive oil
• 2 Tbsp. tomato paste
• 1 c. canned tomatoes
• 1/4 c. water
• salt and pepper

1. Remove ink sac and bones from squid.
2. Wash thoroughly.
3. Remove head and entrails from body.
4. Cut feelers from head and chop very fine together with entrails.
5. Place in bowl.
6. Add rice, 1/2 cup olive oil, mint leaves, tomato paste, tomatoes, salt and pepper and mix well.
7. Stuff squids and replace heads to keep filling from coming out.
8. Arrange in baking dish and pour remaining juice from stuffing over squids.
9. Add remaining oil and water and bake in hot oven (475u0b0) for 20 minutes.
10. Reduce heat to 375u0b0 and bake 30 minutes longer or until rice is tender.
11. Baste occasionally. Serve very hot.

squids, onions, mint leaves, rice, olive oil, tomato paste, tomatoes, water, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1010772 (may not work)