Clean the squid if they haven't already been cleaned. If they have been cleaned, rinse them off anyway, inside and out, and set aside to drain. Cut the tentacles into small pieces and set aside.
To Make the Stuffing.
Heat 1/2 the olive oil in a pot and sauté the onion until soft. Add the chopped tentacles and continue sautéing until the liquid is gone. Douse (deglaze) with 1/2 the wine, add the green onions and 1/2 the parsley. Stirring with a wooden spoon, lower the heat and cook for 15 minutes. Add the water and bring to a boil over low heat. Add the rice, raisins, salt, and pepper. Simmer for 20 minutes or until all the liquids have been absorbed. Set aside and allow to cool.
Preheat the oven to 370°F (187°C).
Stuff and cook.
Stuff the squid using a spoon and close with a toothpick. Place squid in a baking pan, salt and pepper lightly, and sprinkle with remaining parsley. Pour over remaining olive oil and wine, cover, and bake for 30 minutes at 370°F (187°C). Remove the cover and continue to cook for another 20 minutes, or until nicely browned.