Stuffed Calamari with pine nuts and raisins
Follow package instructions to thaw the calamari. Remove the skin, the insides and the fins.
. To make sure the inside of the calamari is well cleaned, turn upside down
Rinse and drain in a colander.
Cut the squid tentacles just above the eyes so you do not get dirty, rinse and let drain.
Chop finely to use them for the filling.
In boiling water add the salt and then the rice. Boil for about 7 minutes and remove from heat.
Immediately cool under cold running water and strain.
In a deep pot, heat the oil and fry the squid tentacles for about 2 minutes. Add all the ingredients for the filling and the rice. Stir gently for about 2 minutes, remove from heat and set aside.
Prepare the sauce:
Put the chopped tomatoes, water, oil and basil in a pot and bring to a boil. Remove from heat.
Using a small spoon, fill the calamari to just above the middle and secure with a toothpick. Spread the calamari out on a baking sheet and pour the sauce over them.
Bake in a preheated oven at 180°C - 200°C for about 10 minutes. Serve right away.
If you have any leftover filling, you may add it to the pan 5 minutes before you take the food out of the oven so that it can cook with the calamari.
