Using half the oil, sauté the onions in a deep frying pan over medium heat until translucent.
Add the chopped-up tentacles and cook until they change color.
Add the herbs, salt and pepper, then the rice and 1 cup of warm water.
Stir until the rice soaks up the liquid and remove from the heat.
Once the mixture has cooled off, stuff the calamari about two-thirds full so that there’s enough room for the rice to expand.
Place the squid close together at the bottom of a pan that’s small enough to ensure a snug fit.
Add the rest of the oil, half the wine and just enough water to cover the squid.
Simmer over a low heat for 20 minutes, then add the tomatoes and keep cooking until the rice is done.
If you want extra sauce, or if it looks like it’s drying up, add the rest of the wine.
- 3 large onions, finely diced
- 100ml olive oil
- 1kg squid, cleaned (chop up the tentacles for the stuffing)
- 4 tbsp dill, finely chopped
- 6 tbsp parsley, finely chopped
- Salt and pepper to taste
- 150g white rice, rinsed
- 1 cup warm water
- 3 ripe tomatoes, partly squashed
- 1 cup white wine