Soak bread in lukewarm water. Rinse squid and pat dry. Cut off tentacles and chop.
Peel garlic and chop 2 cloves finely, mix with half of parsley, chopped squid, squeezed bread, pork, egg and pine nuts. Season with oregano, salt and pepper and stuff squid with the mixture.
Heat olive oil in a pan and cook squid on medium heat for 5 minutes on all sides. Arrange in a greased ovenproof pan. Cut remaining garlic into thin slices. Peel and chop onion. Heat remaining oil in a pan and saute onion and garlic until translucent. Add wine, fish stock, remaining parsley and raisins and bring to a boil. Add to the pan and bake in preheated oven at 220°C (approximately 425°F) for about 30 minutes. Remove from the oven and serve.