Clean and prepare the squid as described in box on page 198.
Heat 2 tablespoons of the oil in a small pan. Add the pine nuts, and stir so that they are lightly colored all over. Stir in the rice and raisins, and add a little salt and 1 cup water. Stir and simmer over low heat for 10 minutes, until the water is absorbed. Fill each squid about two-thirds full only, to allow the rice to expand. Secure the openings with toothpicks.
For the sauce: Fry the onion in the remaining 2 tablespoons of oil until golden. Add the garlic and cook, stirring, until it begins to color. Add the tomatoes, wine, sugar, salt, and chili pepper if using. Simmer, uncovered, for 15 minutes.
Lay the squid in a single layer in an oven dish, pour the sauce over them, and place the clusters of tentacles at the top end of each squid. Cover with foil and bake in a preheated 400°F oven for 15-30 minutes, depending on the size of the squid.
Serve hot, sprinkled with parsley.
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