| 1 | Servings: 6 select squid with hoods about 10-12 cm (4-5 inches) long. |
| 2 | To clean squid, pull off head and attached tentacles. |
| 3 | Cut out eyes and beak and discard. |
| 4 | Clean dark skin from head and tentacles by pulling it off or rubbing off with a cloth dipped in coarse salt. |
| 5 | Rinse, chop 3 to 4 into small pieces and keep aside. |
| 6 | Remainder may be stored and fried later. |
| 7 | Clean out hood (body) and remove transparent backbone from inside. |
| 8 | Pull or rub off skin. |
| 9 | Rinse well, drain and dry. |
| 10 | Heat 1 tablespoon oil in a pan and gently fry onion until transparent. |
| 11 | Stir in rice and stir over heat for 2 minutes. |
| 12 | Add tomato puree, water, cinnamon stick, cloves, chopped squid, and salt and pepper to taste. |
| 13 | Cover and simmer over low heat for 10 minutes or until liquid is absorbed. |
| 14 | Remove cinnamon stick and cloves. |
| 15 | Fill hoods with rice mixture, packing it in loosely as rice expands and hoods contract during cooking. |
| 16 | Close top with wooden cocktail picks or sew with strong thread. |
| 17 | Heat remaining oil in a deep pan and fry squid hoods until lightly coloured, turning them frequently. |
| 18 | Reduce heat, add wine, cover and simmer gently on low heat for 1 hour or until squid is tender. |
| 19 | Add a little water to pan if necessary during cooking. |
| 20 | Serve hot or warm as a mezethaki (appetizer). |
