Ingredients

• 8 medium calamari
• 8 spoons of rice
• 4 spring onions, finely cut
• 2 spoons buckwheat
• Juice of one lemon
• 1/2 glass of white wine
• 1 spoon dill
• 1 spoon parsley
• 1 spoon sugar
• Salt
• Pepper
• Olive oil

Instructions

• Cut the tentacles in small pieces.
• Heat olive oil in a saucepan and saute the spring onions and the tentacles.
• Finish with wine.
• Add the rice and the buckwheat.
• Add dill, parsley and enough water to cook the rice and the buckwheat.
• Fix taste with salt and pepper.
• Remove from heat and add the juice of half a lemon.
• Before you stuff the calamari try to baste their inside with a mixture of brown sugar, salt and pepper, Dissolved in little water. This process adds extra taste to the calamari.
• Fill in calamari with the stuffing and shield with a toothpaste.
• Place the calamari in a heat proof pot
• Mix 4 spoons of oil with juice of half lemon and 1/4 glass of water, salt and pepper. Sprinkle calamari with the mixture and bake for 20 minutes in preheated oven of 180 C.
• Remove from the oven, let the calamari reach room temperature and serve.