Stuffed Squid with Rice and Pear Sauce

First soak the raisins in port wine and dissolve the saffron threads in 50 ml of warm water. Now for the pear sauce, peel and core the hard pear, cut into very fine cubes (5 mm in size), sprinkle with a little lemon juice and set aside. Then also peel and core the ripe pears and finely puree them together with the perry in a blender. Place the pear mixture in a saucepan and bring to the boil briefly with the soaked saffron threads. Season to taste with salt, ginger and the Arabic spice mixture. Keep warm. Mix well the cooked rice with the soaked raisins, barberries, sushi vinegar and Arabic spice mixture. Wash the squids, fill them with the rice mixture (not completely full!) and close them with toothpicks if possible. Heat a pan, pour in some oil and fry the squids for 3 minutes. At the same time, gently heat the pear mixture and mix in the small diced pear pieces. Arrange the pear sauce in the middle of the plates, add 2 stuffed squids to each and garnish with chili if desired.

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