Name: Stuffed squid
Total time: 1 h 15 min
Yield: 4
Cuisine: Portuguese
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

Bring 680 ml of water to the boil with half the salt. Add the 340 g of long grain rice, cover and cook over low heat for 12 to 15 minutes. Rest, covered, for 5 minutes. Set aside one third for the filling and reserve the rest for serving.
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.