Kalamarakia Yemista

• 2 pounds small squid (about 14 baby squid)
• 4 tablespoons olive oil
• 3 tablespoons pine nuts
• 2/3 cup short-grain rice
• 3 tablespoons raisins
• Salt
• 1 large onion, chopped
• 2 cloves garlic, chopped
• 1 pound tomatoes, peeled and chopped
• 1 cup dry white or red wine
• 2 teaspoons sugar
• 1/4 teaspoon ground chili pepper (optional)
• 3 tablespoons chopped flat-leaf parsley

1. Clean and prepare the squid as described in box on page 198.
2. Heat 2 tablespoons of the oil in a small pan.
3. Add the pine nuts, and stir so that they are lightly colored all over.
4. Stir in the rice and raisins, and add a little salt and 1 cup water.
5. Stir and simmer over low heat for 10 minutes, until the water is absorbed.
6. Fill each squid about two-thirds full only, to allow the rice to expand.
7. Secure the openings with toothpicks.
8. For the sauce: Fry the onion in the remaining 2 tablespoons of oil until golden.
9. Add the garlic and cook, stirring, until it begins to color.
10. Add the tomatoes, wine, sugar, salt, and chili pepper if using.
11. Simmer, uncovered, for 15 minutes.
12. Lay the squid in a single layer in an oven dish, pour the sauce over them, and place the clusters of tentacles at the top end of each squid.
13. Cover with foil and bake in a preheated 400F oven for 1530 minutes, depending on the size of the squid.
14. Serve hot, sprinkled with parsley.

olive oil, pine nuts, shortgrain rice, raisins, salt, onion, garlic, tomatoes, red wine, sugar, ground chili pepper, flatleaf

Taken from www.epicurious.com/recipes/food/views/kalamarakia-yemista-373357 (may not work)