Wash and clean the squid. Remove eyes, stomach and central membrane. Prepare rice in advance till half done.
Cut plums into cubes and quickly caramelise them with a little honey and nutmeg into a frying pan on intensive heat. Chop onions and 3 garlic cloves and lightly fry them with a little oil.
When these preparations are over mix in a bowl rice, plums, onion, chopped fresh dill and fennel, pine nuts, raisins, add salt and pepper. Stuff the squid with the mixture. Close each squid by using a hard toothpick.
Place them in a wide pot, pour in 11/2 cup of wine, sprinkle with chili pepper and black pepper and little nutmeg on top, cover with aluminum foil and place into a hot oven 220C for 20-25 minutes.
Remove the foil and drizzle with the remaining olive oil and continue to bake until golden brown. Serve after cool garnished with a little chopped fennel.