Wash and clean the squid. Heat oil in a heavy frying pan, then add the onion and cook transparent.
Stir in the rice and sauté a few minutes, until golden. Blend in the parsley, mint, pine nuts, and raisins, and season with salt and pepper to taste.
Add enough water to half cover and cook for a few minutes, then stuff the squid sacs with the mixture using a very small spoon and allowing enough liquid in each for the rice to cook.
Seal opening with skewers or toothpicks. Sprinkle with salt and pepper and set aside.
Meanwhile, combine the tomatoes, 1/3 cup stock, and a little salt and pepper in a small saucepan and simmer for 5 minutes. Pour the sauce over the squid.
If you have remaining rice spread it around the squid in the pan to cook. Bake at 150C for 1 1/2 hours or until the squid and rice are tender and the sauce has thickened. Serve warm or cold.