Stuffed Squid with Wild Rice

Stuffing the squid

Clean the squid without splitting them, remove the insides and the internal cartilage. Cut away the eyes, mouth and innards.

Chop the heads and legs with three of the onions, a clove of garlic and the bacon. Add the parsley and fry the mixture in a tablespoon of olive oil. Add the raw wild rice, and season with salt and pepper.