Stuffed Calamari

• 1/2 1 pound small calamari (this weight is before cleaning)
• 0.2 pounds arborio rice
• 4 sun dried tomartoes
• 1/2 bunch parsley
• big squeeze of lemon juice
• good drizzle of olive oil
• 1/2 big or 1 small red onion
• 2 garlic cloves

1. I already explained how to clean the calamari above. This is not the nicest job but also part of it. rnCut the onion small. Cut the tentacles in rice size pieces.
2. Rinse the rice. Bake the onion in a deep pot and add the rice. Add a minimum amount of boiling water, salt and cook it until not quite done. It will continue the process after you close the fire because it is a mass, and later in the oven.
3. In the meantime, use a little food processor to make a paste of sun dried tomatoes, parsley, olive oil, garlic, lemon juice, pepper and salt. You can do it by hand but this requires a lot of small small cutting.
4. Mix this paste and the tentacles with the rice and stuff the calamari with it.rnBrush an oven dish with olive oil and lay the stuffed squid inside.
5. Bake them until done. I baked mine for about 15-20 minutes but try to adjust the time to the size of your calamari. Also keep in mind that if your rice is still warm, the baking time is shorter than when you made the rice up front and let it cool down.
6. The cook also told me to make little cuts on the back of the calamari, I forgot to do this as you can see in the picture but next time I'll try it to see if it makes a difference. rnAnother nice recipes thanks to our wonderful holiday in Greece.

calamari, tomartoes, parsley, lemon juice, drizzle of olive oil, big, garlic

Taken from food52.com/recipes/5120-stuffed-calamari (may not work)