|12 (4-5 inch long) squid, cleaned, about 1 and 1/2 lbs|
|1 cup onion, chopped|
|Extra virgin olive oil|
|1/2 cup fresh parsley, chopped|
|1 tbs dried dill|
|1/2 cup long grain rice, parboiled for 7 minutes, then drained|
|2 tbs tomato paste|
|1/2 cup dry white wine|
|kosher salt and black pepper to taste|
|4 tbs lemon juice|
|1 tsp smoked paprika|
|parsley for garnish|
- Clean the squid by removing the heads from the bodies and rinse out the body tubes.
- Chop the squid tentacles finely and set aside.
- In a saute pan, add some olive oil and saute the onion until soft, then add the squid tentacles, chopped parsley and dill.
- Saute for another 1 minute, then add the parboiled rice, tomato paste, 1/2 cup of white wine, salt and pepper.
- Simmer for a few minutes, then set aside to cool.
- Using a small spoon, loosely stuff each of the squid bodies with the filling. Do not pack too tightly, because the rice will expand.
- Secure the open end with a toothpick and place in an oiled baking dish.
- Mix 1/4 cup white wine with the lemon juice, along with 2 tbs of olive oil and the paprika.
- Lightly season the squid with salt and pepper, then pour the wine mixture over the squid.
- Cover and bake at 325 degrees for about 45 minutes, or until tender.
- Garnish with parsley and serve.
- Serves 4-6.