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(Stuffed Squid)




  1. Clean and wash the squid, and separate the

tentacles from the bodies.Set the bodies aside and chop the tentacles fine.

  1. Heat a little olive oil and brown the onions.
  2. Add the parsley, mint, the squid tentacles, the tomatoes, peeled and put through a food mill, and the sugar and let the sauce simmer.
  3. Put in the rice, let boil for a few minutes and remove from the heat.
  4. Stuff the squid bodies with the mixture and sew them shut.
  5. Place them in a baking pan, pour the rest of the oil, the wine and a little water over them, and bake in a moderate oven for 25 minutes.
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