| 1 | Wash and clean squid. |
| 2 | Grasp the head just below the eyes, pull it off from the rest of the body, and set it aside. |
| 3 | Cut away the thin purplish membrane on the outside of the tail section. |
| 4 | Using your index finger, scoop out and discard the guts and thin cartilage "icicle" on the inside of the tail section. |
| 5 | Rinse tail sections inside and out and set aside in a colander to drain. |
| 6 | Take the head section in one hand and put pressure with your thumb and forefinger around the mouth and eyes, to squeeze them out. |
| 7 | Discard mouth and eyes. |
| 8 | Chop the squid tentacles and have them ready, as they will be used in the stuffing. |
| 9 | In a large skillet, heat half the oilve oil and saute onion until wilted. |
| 10 | Add rice, tentacles, and pine nuts and saute over medium-low heat for 2 to 3 minutes. |
| 11 | Add garlic and currants to rice and stir quickly with a woodent spoon. |
| 12 | Pour in ?cup wine and ?cup water. |
| 13 | Season with salt and pepper. |
| 14 | 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. |
| 15 | About 5 minutes before removing skillet from heat, add parsley, dill and mint. |
| 16 | Remove and let cool enough to handle. |
| 17 | Using a small teaspoon or a butter knife, carefully fill about three quarters of each squid with the rice mixture. |
| 18 | Use toothpicks to secure closed. |
| 19 | Pour remaining olive oil into a large stewing pot. |
| 20 | Place squid carefully in pot. |
| 21 | Pour in remaining wine and enough water to cover. |
| 22 | Bring to a boil, reduce heat to low, and simmer, covered for about 1-?hours, or until rice is cooked and squid fork-tender. |
| 23 | Twenty minutes before removing squid from heat, add chopped tomatoes to pot and adjust seasoning with salt and pepper. |
| 24 | Check throughout cooking to see if more water is necessary so that mixture doesn"t dry out. |
| 25 | Serve squid hot or cold with a simple green salad. |
| 26 | Serving suggestions: this dish needs a delicate wine such as a robola callinga or santorini boutari. |
| 27 | Serve with wild greens (horta), "horiatiki salata (village salad), and a beautiful olive bread. |
