1 kg of squid (about 4)
50 g of raisins
1 dl of virgin olive oil
1 cup of white wine
Salt

Clean the squid, removing the tentacles and cutting them up very fine. Sauté them in a frying pan with olive oil. Add the peeled pine nuts and seedless raisins. Stuff the squid with all this and fry them lightly in the same oil. Add the white wine and salt and leave them for about 10 minutes over a low heat until they are cooked.

Put the four squid in a serving dish, with the sauce on top. They can be accompanied with 4 small cooked potatoes sprinkled with chopped parsley..