4 medium size fresh squid
175g / 6 oz Thai fragrant rice
1 small onion
1 clove of garlic
10g / ½ oz dried porcini mushrooms
1 tbsp chopped parsley
Salt / pepper
½ tbsp sesame oil
½ glass of white wine
Pour boiling water over the porcini mushrooms to reconstitute them. Chop the onion, garlic and pepper very fine. Fry these in the oil until lightly coloured. Add the chopped squid and cook until it turns opaque then put in the rice. Continue cooking to get the rice hot then put in the fish stock with 50 ml of the mushroom stock. Chop the mushrooms, add these and season with salt and pepper. Simmer gently until all the liquid is absorbed. Remove from the heat and place a lid on the saucepan. Leave for 5 - 10 minutes then fluff up with a fork and stir in the chopped parsley.
Fill the squid ‘sleeves’ with the pilaff compacting it gently. Secure the end with a cocktail stick and lay them in a deep tray or casserole. Pour in the white wine and season with salt. Cover with a lid or foil and place in the oven at 180 C (gas mark 4) for 20 - 30 minutes until the flesh of the squid has turned opaque. Allow the squid to rest while you make the sauce.

Squid ink and red wine sauce

1 tbsp squid ink
1 tsp Dijon mustard
1 ripe tomato
50g / 2 oz butter
A few drops of red wine vinegar