Squid W/tomato Sauce

Yields 4 Servings. Preheat the oven to 325 degrees. Hold one squid at a time firmly by the head in one hand. Grasp the tentacles with the other hand. Pull the tentacles gently away from the head. The head and the inside body of the squid will come away in one complete piece. Reserve the tentacles. Remove the bone which will be found at the open end of the squid body (it looks like a long piece of plastic). Clean the squid under cold water. Rub off the outer skin. Chop the tentacles. Set aside. Add the rice to a large saucepan of boiling water. Boil, uncovered, until the rice is tender (about 12 minutes). Drain. Set aside. Heat the oil in a frying pan. Add the onion and garlic. Cook, stirring constantly, until the onion is soft. Add the tentacles. Cover. Cook until the tentacles are tender. Stir in the rice, tomato paste, currants and parsley. Mix thoroughly. Cool to room temperature. Spoon some of the rice mixture into each squid hood. Secure the openings with toothpicks. Place the squid in a single layer in an ovenproof dish. Add the wine, water and lemon juice. Cover. Bake until the squid are tender (about 1 hour). Slice the squid. Serve with tomato sauce. Preparation of the Tomato Sauce: Combine the garlic, onion and first measure of water in a frying pan. Cook, stirring constantly until the onion is soft. Add the tomatoes, bouillon cube, the second measure of water and the tomato paste. Bring to a boil. Reduce heat to a simmer. Simmer, uncovered, until the mixture thickens slightly (about 5 minutes). Blend until smooth.