Calamaria parayemista

1 kg Small squid
    1/2 c  Corn oil
      1 md Onion; finely chopped
    1/2 c  Short-grain rice
    1/2 c  Tomato puree
    1/4 c  Water
      1 sm Cinnamon stick
      2    Cloves
           Salt
           Freshly ground black pepper
    1/2 c  Dry white wine
 
  Servings:  6
  
  Select squid with hoods about 10-12 cm (4-5 inches) long.
  
  To clean squid, pull off head and attached tentacles.  Cut out eyes and
  beak and discard.  Clean dark skin from head and tentacles by pulling it
  off or rubbing off with a cloth dipped in coarse salt.  Rinse, chop 3 to 4
  into small pieces and keep aside.  Remainder may be stored and fried later.
  
  Clean out hood (body) and remove transparent backbone from inside.  Pull or
  rub off skin.  Rinse well, drain and dry.
  
  Heat 1 tablespoon oil in a pan and gently fry onion until transparent. Stir
  in rice and stir over heat for 2 minutes.  Add tomato puree, water,
  cinnamon stick, cloves, chopped squid, and salt and pepper to taste.  Cover
  and simmer over low heat for 10 minutes or until liquid is absorbed. Remove
  cinnamon stick and cloves.
  
  Fill hoods with rice mixture, packing it in loosely as rice expands and
  hoods contract during cooking.  Close top with wooden cocktail picks or sew
  with strong thread.
  
  Heat remaining oil in a deep pan and fry squid hoods until lightly
  coloured, turning them frequently.  Reduce heat, add wine, cover and simmer
  gently on low heat for 1 hour or until squid is tender.  Add a little water
  to pan if necessary during cooking.  Serve hot or warm as a mezethaki
  (appetizer).
  
  Source: The Complete Middle East Cookbook - by Tess Mallos ISBN: 1-86302
  069 1