Rice-stuffed squid (Kalamarakia yemista)

Ingredients:

• 1.2 kg cleaned small squid
• 1.5 cups long-grain rice
• 2 diced plum tomatoes
• 3 tbsp. l. olive oil plus 1/4 tbsp.
• 1 finely chopped Spanish onion
• 2 finely chopped cloves of garlic
• Salt and ground black pepper
• 3 tablespoons finely chopped fresh mint leaves
• 1/4 cup finely chopped fresh parsley leaves
• 1/2 cup tomato juice

Preparation:

1. Preheat oven to 180°C.
   
   Heat 3 tablespoons of oil in a medium saucepan over medium-high heat. Add the onion and sauté until soft. Add the garlic and cook for 30 seconds. Add the rice and stir to coat, then cook for 1 minute. Pour in 3 cups of water, add the tomatoes, season with salt and pepper, and bring to a boil.
2. Reduce heat to low, cover, and simmer until the rice is tender and the water is completely absorbed, about 14-16 minutes. Remove from heat and let stand for 5 minutes. Fluff the rice with a fork, add mint and parsley, and let cool.
   
   Stuff the squid with the rice mixture. Pour half the remaining oil into a medium baking sheet. Add the squid and drizzle with the remaining oil, tomato juice, salt, and pepper. Bake until the squid is tender, about 25-30 minutes. Serve immediately.