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
Chop all the heads into small pieces
In a pot, heat half of the Horio PDO Kalamata olive oil and sauté the onion for 2-3 minutes
We add the chopped calamari and continue to sauté for 4-5 minutes until the calamari’s liquid comes out
We add 4 ½ cups of water and allow the food to boil well
We pour in half of the wine and add the spring onions and half the parsley – mix for 15 minutes
We then add the raisins and rice and stir. Simmer with an open lid until almost all the liquid has been absorbed
Season with salt and pepper and turn the heat off, allow the stuffing to cool off
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
We place the calamari in an ovenproof dish
Season with salt and pepper, parsley and add the remaining wine
Cover with aluminum foil and cook for 30 minutes
Remove the aluminum foil and continue cooking for 20 more minutes until golden brown and then serve
6 large calamari1 ½ cups of Horio PDO Kalamata olive oil1 bunch chopped parsley2 chopped spring onions1 chopped medium-sized dry onion2tblsp raisins1 ½ cups rice1 cup white wineSalt and pepper
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