Ingredients

• 1 kg medium-sized squid
• 1 cup rice
• 2 medium onions or 1 cup finely chopped spring onions
• 1 tomato
• 1 1/2 cups olive oil
• parsley
• dill
• salt
• pepper
• sugar

Instructions

• Wash and clean the squid by removing the backbone. Cut the tentacles and keep them.
• Rinse the rice and place it in a bowl.
• Chop the tentacles in pieces and place them in the bowl.
• Chop the onions and the tomato.
• Heat the olive oil in a saucepan and brown the onions. Then add the rice and the tentacles, the tomato, a teaspoon of sugar (gives extra taste), salt and pepper. Add a glass of water, stir well and cook in medium heat.
• When the water evaporates, remove the saucepan from the heat and add the chopped parsley and the dill.
• Stuff the squid hoods halfway with the stuffing and close the opening with a toothpick.
• Place them in a saucepan and let them simmer until they become tender.