Calamaria Gemista (Stuffed Squid)
                           
      3 lb Large fresh squid                        Salt & freshly ground pepper
    1/2 c  Olive oil                                -to taste
      1 c  Coarsely chopped onion            3/4 c  Chopped fresh parsley
           -(packed)                                -(packed)
    1/3 c  Long-grain rice                   1/4 c  Chopped fresh dill, packed
    1/4 c  Pine nuts                           4 tb Chopped fresh mint
      2 lg Garlic cloves; chopped              2 c  Peeled, seeded tomatoes
    1/4 c  Currants                                 -(chopped)
    3/4 c  Dry white or red wine

  Wash and clean squid.  Grasp the head just below the eyes, pull it
  off from the rest of the body, and set it aside.  Cut away the thin
  purplish membrane on the outside of the tail section.  Using your
  index finger, scoop out and discard the guts and thin cartilage
  "icicle" on the inside of the tail section.  Rinse tail sections
  inside and out and set aside in a colander to drain.  Take the head
  section in one hand and put pressure with your thumb and forefinger
  around the mouth and eyes, to squeeze them out. Discard mouth and
  eyes.

  Chop the squid tentacles and have them ready, as they will be used in
  the stuffing.

  In a large skillet, heat half the oilve oil and saute onion until
  wilted. Add rice, tentacles, and pine nuts and saute over medium-low
  heat for 2 to 3 minutes.  Add garlic and currants to rice and stir
  quickly with a woodent spoon.  Pour in 1/4 cup wine and 1/4 cup
  water.  Season with salt and pepper.  Reduce heat to low and simmer,
  covered, until liquid is almost completely absorbed and rice is soft
  but only about half cooked, about 15 minutes.  About 5 minutes before
  removing skillet from heat, add parsley, dill and mint.  Remove and
  let cool enough to handle.

  Using a small teaspoon or a butter knife, carefully fill about three
  quarters of each squid with the rice mixture.  Use toothpicks to
  secure closed.  Pour remaining olive oil into a large stewing pot.
  Place squid carefully in pot.  Pour in remaining wine and enough
  water to cover. Bring to a boil, reduce heat to low, and simmer,
  covered for about 1-1/2 hours, or until rice is cooked and squid
  fork-tender.  Twenty minutes before removing squid from heat, add
  chopped tomatoes to pot and adjust seasoning with salt and pepper.
  Check throughout cooking to see if more water is necessary so that
  mixture doesn't dry out.  Serve squid hot or cold with a simple green
  salad.

  SERVING SUGGESTIONS: This dish needs a delicate wine such as a Robola
  Callinga or Santorini Boutari.  Serve with wild greens (horta),
  'horiatiki salata (village salad), and a beautiful olive bread.