Spicy Stuffed Squid

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease one 7x11-inch baking dish.

2 . Stage

Bring 1 cup water in a saucepan to a boil. Stir in rice and reduce heat. Cover and simmer until liquid is absorbed, about 20 minutes.

3 . Stage

Cut head and tentacles from body of squid; reserve and chop tentacles. Remove quill and peel colored skin from body. Rinse under cold water and set aside.

4 . Stage

Combine rice, raisins, and pine nuts in a small bowl.

5 . Stage

Sauté 1 chopped onion and 3 cloves garlic with 2 tablespoons olive oil in a medium skillet until soft. Add chopped squid tentacles and rice mixture. Stir well and remove from heat. Season with salt and pepper.

6 . Stage

Sauté 1 chopped onion and 4 cloves garlic with 2 tablespoons olive oil in a large skillet until soft. Stir in red pepper flakes and oregano. Add tomatoes with juice, anchovy paste, and wine. Stir and cook over medium heat until slightly thickened. Season with salt and pepper.

7 . Stage

Stuff squid with rice mixture and seal ends with wooden picks. Place squid in the prepared baking dish. Pour tomato sauce on top.

8 . Stage

Bake in the preheated oven for 1 hour.