Stuffed Squid: Kalamarakia Yemista

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3 tablespoons Greek olive oil, plus 1/4 cup

1 Spanish onion, finely chopped

2 cloves garlic, finely chopped

1 1/2 cups long-grain rice

2 plum tomatoes, diced

Salt and freshly ground black pepper

3 tablespoons finely chopped fresh mint leaves

1/4 cup finely chopped fresh flat-leaf parsley

2 1/2 pounds baby squid, cleaned

1/2 cup tomato juice