DIRECTIONS

1. Clean calamari and chop off the head; remove the ink and insides – make sure to clean the calamari very well, under a lot of running water
2. Chop all the heads into small pieces
3. In a pot, heat half of the Horio PDO Kalamata olive oil and sauté the onion for 2-3 minutes
4. We add the chopped calamari and continue to sauté for 4-5 minutes until the calamari’s liquid comes out
5. We add 4 ½ cups of water and allow the food to boil well
6. We pour in half of the wine and add the spring onions and half the parsley – mix for 15 minutes
7. We then add the raisins and rice and stir. Simmer with an open lid until almost all the liquid has been absorbed
8. Season with salt and pepper and turn the heat off, allow the stuffing to cool off
9. We stuff the calamari “bodies” using a small spoon but not to the brim, allowing a toothpick to seal the opening so that the stuffing does not fall out
10. We place the calamari in an ovenproof dish
11. Season with salt and pepper, parsley and add the remaining wine
12. Cover with aluminum foil and cook for 30 minutes
13. Remove the aluminum foil and continue cooking for 20 more minutes until golden brown and then serve