Recipe by chef Ioannis Kallinteris, Messinian Gastronomy Seminars 2017

Wash and clean the squid thoroughly. Cut the heads, remove the spines and chop the tentacles into small pieces. Sauté the onions in half the olive oil until they are tender, and then add the rice, tentacles and baby zucchinis. Stir well, then add the tomato, ½ cup vegetable stock, sugar, salt and pepper. Let it rest until the juices are absorbed, then remove from the heat. Add the parsley, thyme and chives, and stir. Stuff the squid and secure the ends with toothpicks, to keep the stuffing in place. Place the squid in a large dish, and add the rest of the olive oil, the rest of the stock, salt and pepper. If there is extra stuffing, add it to the dish, and cook on medium heat for 40 minutes, with the lid on.

See chef  Ioannis Kallinteris cooking the recipe here.