Ingredients

• 2 lbs squid
• 250 g spinach
• 5 tablespoons olive oil
• 1 finely chopped onion (small)
• 1/2 cup finely chopped herbs (mix of spearmint, parsley and basil)
• 1/2 cup rice
• salt and pepper
• 2 tablespoons olive oil
• 1 finely chopped onion
• 2 finely chopped garlic cloves
• 2 grated tomatoes
• 1/2 cup wine (white or rose)
• 1 cup water
• 1 tablespoon chopped parsley

Instructions

1. Prepare squid: remove intestine, eyes and the jelly bone from squid. Rinse well and cut of the tentacles.

2. Clean rinse and chop spinach.

3. Heat olive oil in a pan and sauté onion and tentacles for 10 to 15 minutes.

4. Add spinach and hers and sauté for other 10 minutes.

5. Turn off heat and stir in rice, salt and pepper.

6. Stuff the squid taking care not to overfill them and place in a baking tin.

7. Heat olive oil and sauté onion and garlic.

8. Add remaining ingredients and cook for 5-10 minutes.

9. Pour the sauce over the squid and bake at 180°C/350F for about three quarters of an hour. Check the liquid from time to time and add more liquid (wine of water) if necessary.