Encornets farcis

03 — Method

1. Clean the 12 squid, removing the clear quill and dark outer membrane. Cut off the tentacles and chop finely for the stuffing.
2. Toast the 100 g (3½ oz) of pine nuts in a dry skillet for 3 minutes, stirring. Soak the raisins in warm water for 10 minutes.
3. Finely chop the 2 onions. Remove the germ from the 5 garlic cloves and chop them. Chop the parsley and basil, thin stems included.
4. Heat 2 tbsp of olive oil in the large sauté pan over medium heat and soften half the onions for 5 minutes. Add half the garlic and the tentacles and cook 3 minutes, stirring.
5. In the large bowl, mix the tentacles with the sausage meat, rice, pine nuts, drained raisins, half the herbs, salt and pepper.
6. Fill the squid only two-thirds full (the stuffing swells) with a piping bag or small spoon. Close each with a toothpick.
7. In the clean pan, heat 3 tbsp of olive oil and brown the squid for 3 minutes per side. Set aside. Soften the rest of the onion for 5 minutes, then add the remaining garlic and crushed tomatoes.
8. Add the white wine, fish stock and oregano and bring to a simmer. Return the squid, cover and simmer gently for 30 minutes until tender. Sprinkle with the herbs to serve.