Stuffed Calamari “Little Pigs”

Rinse the rice and cook in a 1:2 ratio (rice to water) until the liquid is absorbed, about 15 minutes. Let it cool.

Clean the squid, removing the quill, skin, eyes, and beak. Rinse well.

Bring salted water to a boil and drop in the squid. Once boiling, cook for 1 minute, then turn off the heat and let sit for another 60 seconds.

Finely chop the onion, mushrooms, and squid tentacles.

Sauté the onion, mushrooms, and tentacles in a skillet with oil.

Add the rice, season with salt and pepper. Mix well and let cool.

Use the fins to make the ears. Stuff the bodies.

Cut out little snouts from the ham, skewer them with whole cloves, and attach them to the bodies.

Make small slits to insert the ears. Use peppercorns for the eyes.