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Stuffed Calamari

Ingredients (5-6 servings):
1 kilo medium-sized (10-12 cm.) calamari (squid), 1 cup rice for stuffing, 1 1/2 cups olive oil 2 medium-sized onions, diced 1 ripe tomato, peeled, seeded and diced salt & pepper, 1 level tablespoon sugar, a pinch of cinnamon, a good amount of parsley finely chopped black currants and pine nuts (optional).

Wash and clean the calamari by removing the backbone and dice the tentacles. Rinse the rice and place it in a bowl with the calamari. Heat the oil through in a large frying pan and brown the diced onions. When they become transparent, add the calamari tentacles, rice, seasonings, sugar, currants, pine nuts and a small glass of water. When the water evaporates, remove the pan from the burner and add the chopped parsley.
Stuff the calamari hoods halfway with the stuffing and thread the opening closed with a toothpick. Place them in a saucepan and cover them with the tomato and let them simmer.
If you have some stuffing left over, peel and dice a tomato and add it with its juice and a little water to the leftover stuffing. Simmer it until cooked through and use it to garnish the calamari. You can also add a tablespoon of orange zest to the leftover stuffing.
Stuffed calamari