Baked Stuffed Squid
                               
      1 lb Squid                               2 tb White wine
           Salt                              1/4 c  Pine nuts
      6 tb Olive oil                         1/4 c  Black raisins
      1    Onion; chopped                           Freshly ground pepper
    1/3 c  Raw long-grain white rice           4    Peeled tomatoes; drained
    1/2 c  Chopped fresh parsley             1/3 c  White wine
    1/4 c  Chopped fresh mint leaves
    
  Wash and clean the squid, separating the outer sacs from the heads and
  tentacles, removing and discarding the translucent cartilage, and
  small sand bag and ink.  Rub salt on the outer sacs and rinse them
  inside and out with cold water.  Heads and tentacles should be rinsed
  thoroughly and cooked along with the sacs after you stuff the latter.
  Drain and set aside.

  Heat 1/4 cup of the oil in a heavy frying pan, then add the onion and
  cook, without browning, until transparent.  Stir in the rice and
  saute a few minutes, until golden.  Blend in the parsley, mint, 2
  tablespoons wine, pine nuts, and raisins, and season with salt and
  pepper to taste. Add enough water to half cover and cook for a few
  minutes, then stuff the squid sacs with the mixture using a very
  small spoon and allowing enough liquid in each for the rice to cook.
  Seal opening with skewers or toothpicks. Place the stuffed sacs with
  the heads and tentacles in a baking-serving dish.  Sprinkle with salt
  and pepper and set aside.

  Meanwhile, combine the tomatoes, 1/3 cup wine, and a little salt and
  pepper in a small saucepan and simmer for 5 minutes.  Pour the sauce
  over the squid and dribble the remaining 2 tablespoons olive oil over
  the top. Bake in a medium-slow oven (300 F) for 1 1/2 hours or until
  the squid and rice are tender and the sauce has thickened.  Serve
  warm or cold.