Clean the squid, remove the "wings" that will be used later.

Toast the pine nuts, then in the same pan add a drizzle of oil, the clove of garlic, the cherries cut into 4 parts, and the "wings" of the squid into cubes.

Once it is well browned remove from the heat and add the crumbled breadcrumbs and raisins.

Add salt, pepper, oil and parsley to the mixture.

Stuffing the squid

(It is important to close them in order to keep inside the flavor that will release the squid during cooking, so you can use a toothpick that attacks the two ends)

Place them on baking paper, brush with olive oil and bake in the oven at 200 and 20 min (halfway cooked, blend with white wine and turn squid on themselves)