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1
Wash and clean the squid, separating the outer sacs from the heads and tentacles, removing and discarding the translucent cartilage, and small sand bag and ink.
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2
Rub salt on the outer sacs and rinse them inside and out with cold water.
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3
Heads and tentacles should be rinsed thoroughly and cooked along with the sacs after you stuff the latter.
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4
Drain and set aside.
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5
Heat 1/4 cup of the oil in a heavy frying pan, then add the onion and cook, without browning, until transparent.
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6
Stir in the rice and saute a few minutes, until golden.
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7
Blend in the parsley, mint, 2 tablespoons wine, pine nuts, and raisins, and season with salt and pepper to taste.
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8
Add enough water to half cover and cook for a few minutes, then stuff the squid sacs with the mixture using a very small spoon and allowing enough liquid in each for the rice to cook.
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9
Seal opening with skewers or toothpicks.
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10
Place the stuffed sacs with the heads and tentacles in a baking-serving dish.
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11
Sprinkle with salt and pepper and set aside.
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12
Meanwhile, combine the tomatoes, 13 cup wine, and a little salt and pepper in a small saucepan and simmer for 5 minutes.
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13
Pour the sauce over the squid and dribble the remaining 2 tablespoons olive oil over the top.
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14
Bake in a medium-slow oven (300 F) for 1 1/2 hours or until the squid and rice are tender and the sauce has thickened.
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15
Serve warm or cold.
