Marcella Hazan's Risotto With Squid

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2 pounds whole squid, cleaned but with skin left on

1/2 cup + 2 tablespoons extra virgin olive oil

1/2 yellow onion, chopped fine

1 tablespoon chopped garlic

3 tablespoons chopped Italian parsley

1/2 cup dry white wine

1 cup peeled and seeded Roma (plum) tomatoes or canned Italian plum tomatoes, pureed in a food processor

2 cups Carnaroli or Arborio rice

-- Kosher or sea salt

-- Freshly ground black pepper

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