Name: Stuffed squid
Total time: 45 min
Yield: 4
Ingredients: 800 g Squid; 340 g Long-grain rice; 100 g Ham; 2 un Onion; 3 dentes Garlic; 2 un Tomato; 80 ml White wine; 40 ml Olive Oil; 1 molho Parsley; 2 c/ch Salt

Method

Cook the long-grain rice in boiling salted water, 2 parts water to 1 part rice, for 10 to 12 minutes, until the grains are separate. Set aside about a third for the stuffing and keep the rest covered to serve.
Chop the squid tentacles and sauté them in half the olive oil with half the chopped onion, about 5 minutes, until the onion softens. Stir in the diced ham, the chopped parsley and the rice for the stuffing, season with salt and leave to cool.
Fill the squid bodies only two thirds full, as they shrink while cooking, and close the opening with cocktail sticks.
In the rest of the olive oil, make a base with the other half of the onion, the garlic and the diced tomato, 8 to 10 minutes over medium heat, until the tomato breaks down.
Add the squid and the white wine, cover and simmer for 30 minutes, turning them halfway, until tender.
Serve the squid with the sauce spooned over and the reserved white rice.