Categories: Fish/sea, Appetizers 
      Yield: 6 servings 
  
      1 kg Small squid                         1 sm Cinnamon stick 
    1/2 c  Corn oil                            2    Cloves 
      1 md Onion; finely chopped                    Salt 
    1/2 c  Short-grain rice                         Freshly ground black pepper 
    1/2 c  Tomato puree                      1/2 c  Dry white wine 
    1/4 c  Water                           
  
  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