Ingredients:
1 kilo small squids
1 large onion, chopped
2 cloves garlic, finely chopped
1 tablespoon chopped parsley
1 tablespoon chopped dill
1 tablespoon tomato paste or lemon juice
1 cup oil
Rice (as needed)
Salt, pepper
Instructions:
Wash and clean the squids. Remove their heads and cut in to small pieces. Put the squids in boiling water for 10 minutes just to become smoother. Put them in a colander to drain. Saute the onion and garlic with the oil of the half cup. Then, add the heads of the squids, chopped, the parsley, the dill, salt, pepper and the tomato paste (if you prefer it with tomato). After all these ingredients boil, add the rice (as much as you estimate that it takes to fill the squid, the half of it). Turn them at each side two or three times and add half a cup water. When the water is absorbed, remove from the heat and stuff the squids. You can hold the opening of the squids with a toothpick. Then, spread them in a wide pot. Drizzle the squids with the remaining oil and one cup water. Simmer, until they are left with their oil. At the end add the lemon juice, if you did not use tomato paste.
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