3 lb Large fresh squid

    1/2 c  Olive oil

      1 c  Coarsely chopped onion

           -(packed)
    1/3 c  Long-grain rice

    1/4 c  Pine nuts

      2 lg Garlic cloves; chopped

    1/4 c  Currants

    3/4 c  Dry white or red wine

           Salt & freshly ground pepper
           -to taste
    3/4 c  Chopped fresh parsley

           -(packed)
    1/4 c  Chopped fresh dill, packed

      4 tb Chopped fresh mint

      2 c  Peeled, seeded tomatoes

           -(chopped)
  Wash and clean squid.  Grasp the head just below the eyes, pull it off from
  the rest of the body, and set it aside. Cut away the thin purplish membrane
  on the outside of the tail section. Using your index finger, scoop out and
  discard the guts and thin cartilage "icicle" on the inside of the tail
  section.  Rinse tail sections inside and out and set aside in a colander to
  drain.  Take the head section in one hand and put pressure with your thumb
  and forefinger around the mouth and eyes, to squeeze them out. Discard
  mouth and eyes.
  Chop the squid tentacles and have them ready, as they will be used in the
  stuffing.
  In a large skillet, heat half the oilve oil and saute onion until wilted.
  Add rice, tentacles, and pine nuts and saute over medium-low heat for 2 to
  3 minutes. Add garlic and currants to rice and stir quickly with a woodent

  spoon.  Pour in 1/4 cup wine and 1/4 cup water. Season with salt and
  pepper.  Reduce heat to low and simmer, covered, until liquid is almost
  completely absorbed and rice is soft but only about half cooked, about 15
  minutes.  About 5 minutes before removing skillet from heat, add parsley,
  dill and mint. Remove and let cool enough to handle.
  Using a small teaspoon or a butter knife, carefully fill about three
  quarters of each squid with the rice mixture. Use toothpicks to secure
  closed.  Pour remaining olive oil into a large stewing pot. Place squid
  carefully in pot.  Pour in remaining wine and enough water to cover. Bring
  to a boil, reduce heat to low, and simmer, covered for about 1-1/2 hours,
  or until rice is cooked and squid fork-tender. Twenty minutes before
  removing squid from heat, add chopped tomatoes to pot and adjust seasoning
  with salt and pepper. Check throughout cooking to see if more water is
  necessary so that mixture doesn't dry out.  Serve squid hot or cold with a
  simple green salad.
  SERVING SUGGESTIONS: This dish needs a delicate wine such as a Robola
  Callinga or Santorini Boutari.  Serve with wild greens (horta), 'horiatiki
  salata (village salad), and a beautiful olive bread.
                  Source: The Food and Wine of Greece - by Diane Kochilas
                  ISBN: 0-312-05088-7
                  Typed for you by Karen Mintzias