STUFFED SQUID WITH RICE PINE NUTS in WINE TOMATO SAUCE (KALAMARAKIAYEMISTA)

OIngredients:

1 kg cleaned medium size  squid

1 onion finely chopped

2 cloves of garlic, finely chopped

3 spring onions , finely chopped

1 small chopped Leak

3/4 cup long grain rice

1 cup chicken broth

2 can of crushed tomatoes,
Salt and pepper

3 tablespoons fresh parsley

2 tablespoons fresh dill

1 cup white wine, plus a little more for drizzling 

olive oil
pinch thyme 

Hand full of Toasted pine nuts (optional)

Directions:

Place the squid in a bowl and season with salt and pepper.  Pour 1/2 cup of the wine over them, drizzle with a bit of olive oil, and marinate in the refrigerator for about 1 hour

In a medium skillet heat 3 or 4 tablespoons of olive oil and sauté the onions leak and toasted pine nuts, until they are soft.  Add the chopped up squid and cook for about 2 minutes.  Add the garlic and the rice and stir to coat with the olive oil.  Cook for about a minute, stirring. 

Add the chopped spring onions  and 2 of the diced tomatoes

Add the chicken broth, the rest of the wine and the marinade from the squid

Season with salt and pepper and bring to a boil. Add the  chicken stock, Cover and simmer on low until all the liquid is absorbed, about 20 minutes

Let the rice cool slightly, then add the herbs and mix well

Preheat the oven to 400° F.

Stuff the squid with the rice mixture.  This is a job best done by using a piping bag. Fill bag with the cooled down rice mixture and pipe in to squid. Make sure the rice gets to the bottom of the squid cavity, and keep pressing the rice with your fingers so that the cavity is nicely filled. It's a good idea to secure the top of each squid with a toothpick so that the rice does not spill during baking.  

Place the squid in the baking pan next to each other close up. Pour the crushed second can of tomatoes, oil the cup of white wine salt and pepper and some more of the fresh parsley. Cover with ail foil and cook for 30 minuets. Then take cover off and bake for a further 5min to get nice colour! 

Remove the squid from the oven.  Have a serving platter ready.  Spread some of the sauce from the squid on the platter.  Place the squid on top and spoon a little more sauce over them.  Sprinkle with some fresh herbs!