Greek Style Calamari
2 lbs medium tubes calamari
Stuffing
1 tbsp olive oil
2 spring onions, chopped
1 ½ cups cooked rice
⅓ cup pine nuts
½ cup currants
2 tbsps chopped fresh parsley
2 tsps finely grated lemon rind
1 egg, lightly beaten
Sauce
1 tbsp olive oil
1 onion, finely chopped
1 clove garlic, crushed
4 large ripe tomatoes, peeled and chopped
¼ cup good quality red wine
1 tbsp chopped fresh oregano
1. Preheat oven to warm 315ºF/160ºC. Wash and dry calamari tubes.

2. Combine oil, onion, rice, pine nuts, currants, parsley and lemon rind in bowl. Mix well. Add enough egg to moisten all ingredients.

4. To make Sauce: Heat oil in medium pan; add onion and garlic and cook over low heat 2 minutes or until onion is soft. Add tomatoes, red wine and oregano. Cover and cook over low heat for 10 minutes. Pour sauce over calamari; cover and bake for 20 minutes or until calamari is tender. Remove toothpicks before cutting into thick slices for serving. Spoon sauce over just before serving.

3. Three-quarters fill each tube. Secure end with toothpick or skewer. Place in single layer in casserole dish.

Hint: To ensure a tender dish you must either cook squid very quickly over high heat or very slowly over low heat. Otherwise it will be tough.

     Serves 4 to 6.