10 big squids
200 g DODONI Feta, crumbled
100 g DODONI Graviera, grated
1 chopped onion
3 chopped green onions
1 clove garlic, minced
1 red sweet pepper, cut into squares
2 (200 g) grated tomatoes
140 g Carolina rice
50 g pine nuts
30 ml white wine
4 tbsp olive oil
1 tsp cumin
1 tbsp chopped dill
1 tbsp chopped mint
1 tbsp chopped parsley
Juice of 1 lemon
1/8 tsp pepper
½ tsp salt
Clean the squid; cut off the head, the tentacles and wash the inside of the squid body tube. Remove the backbone and the eyes.
Finely chop the head and tentacles.
Heat 2 tbsp olive oil in a frying-pan over high heat.
Sauté the onions for 3 minutes, until translucent, then add the garlic, chopped tentacles, and pepper and cook for another 2 minutes.
Roast the rice and pine nuts for 2-3 minutes before adding the tomatoes and all the herbs, dill, mint, parsley, and spices, cumin, salt, and pepper.
Add a little hot water (50-100 ml), depending on how juicy the tomatoes are, reduce the heat and let simmer for 5 minutes.
Remove the pan from the heat and let the mixture cool slightly.
Sprinkle a fireproof pan with 2 tbsp of olive oil, 30 ml of white wine, lemon juice and 30ml (2 tbsp) of water.
Add the crumbled DODONI feta and the grated DODONI Graviera in the mixture and mix.
Fill the squids one at a time with a teaspoon and seal them at the top with a toothpick.
Place them in the pan side by side and bake for 45-50 minutes at 180° C in a preheated oven (in between, if needed, add hot water).
Serve the squids with a spoonful of the pan sauce.