Greek Stuffed Squid

Instructions

1. Prepare the squid
   Rinse the squid thoroughly under cold water. Make sure they are cleaned with the tentacles reserved. Pat dry with paper towels. Chop the tentacles finely and set aside for the filling.
2. Make the filling
   Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and chopped tentacles, cooking for another 2 minutes. Stir in the rice and cook for 1 minute. Pour in the white wine and cook until mostly evaporated. Add 1/2 cup water, reduce heat to low, cover and cook for 10 minutes until rice is partially cooked but still firm.
3. Complete the filling
   Remove the skillet from heat and transfer the mixture to a bowl. Allow to cool slightly, then add the parsley, dill, mint, lemon zest, 1 tablespoon of lemon juice, and crumbled feta. Season with salt and pepper. Mix well.
4. Stuff the squid
   Spoon the filling into each squid tube, filling them about 2/3 full as the rice will expand during cooking. Secure the open ends with toothpicks to prevent the filling from spilling out.
5. Prepare the sauce
   In the same skillet, heat the remaining tablespoon of olive oil over medium heat. Add the diced tomatoes, remaining lemon juice, and a pinch of salt and pepper. Simmer for 5 minutes to develop the flavors.
6. Cook the stuffed squid
   Arrange the stuffed squid in the skillet with the tomato sauce. Cover and simmer gently for about 25-30 minutes, until the squid is tender and the rice is fully cooked. Turn the squid occasionally to ensure even cooking.
7. Serve
   Remove the toothpicks from the squid. Transfer to serving plates, spoon the tomato sauce over the top, and drizzle with a little extra olive oil. Garnish with additional fresh herbs if desired.