Directions

1. Cut the tentacles in small pieces.
2. Heat olive oil in a saucepan and saute the spring onions and the tentacles.
3. Finish with wine.
4. Add the rice and the buckwheat.
5. Add dill, parsley and enough water to cook the rice and the buckwheat.
6. Fix taste with salt and pepper.
7. Remove from heat and add the juice of half a lemon.
8. Before you stuff the calamari try to baste their inside with a mixture of brown sugar, salt and pepper, Dissolved in little water. This process adds extra taste to the calamari.
9. Fill in calamari with the stuffing and shield with a toothpaste.
10. Place the calamari in a heat proof pot
11. Mix 4 spoons of oil with juice of half lemon and 1/4 glass of water, salt and pepper. Sprinkle calamari with the mixture and bake for 20 minutes in preheated oven of 180 C.
12. Remove from the oven, let the calamari reach room temperature and serve.