Calamari Stuffed with Rice

We clean the calamari from the membrane and the entrails.

We remove the tentacles and the wings, but we do not throw them away.

Make a slit in the bottom of the calamari with a small knife.

The lower part of the tentacles is eatable, except for a small cartilage, so we throw the cartilage and chop the rest part keeping the tentacles intact.

Finely chop the wings and put them aside.

To make it easier to fill them, put a saucepan with salt water and vinegar to boil and pour them in for 5΄΄ to boil and swell.

In a wide saucepan pour 2/3 of the olive oil and let it burn. Add the onion and garlic to fry and add the chopped calamari.

Then slowly add the herbs to bring out their aromas, pine nuts, raisins and rice. Lower the heat and stir constantly until the rice is shiny.

Add half of the tomato,salt,pepper and sugar.

Stir until the rice absorbs most of its liquids and remove from the heat.

Fill the calamari without pressing it too much, put the tentacles in the opening and nail them with a toothpick.

Put the remaining olive oil and the tomato in a wide saucepan.

Season with salt and pepper,add the sugar and put the stuffed calamari in order.

Add 2 cups of water cover and boil the calamari for about 40΄.