Add 1/4 cup of the olive oil to a heavy sauté pan over medium low heat. Sweat only the chopped onion about 10 minutes or until soft. Add the chopped tentacles, rice, pine nuts, spices, parsley, dill, salt & pepper and half the saffron. Mix gently until well incorporated.
Stuff each body of the squid only one-half to two-thirds full, so as to allow the rice to expand. Close each opening by weaving a toothpick through it. Heat the remaining 1/4 cup of olive oil in a large skillet over medium heat. Sauté the stuffed bodies gently for 5-6 minutes. Remove the squid from the pan and set aside.
Reduce the heat to medium low and add the sliced onions to the same pan. Sauté slowly 15-20 minutes, until the onions are golden and soft. Add the remaining pinch of saffron, the cranberries and a pinch of salt & pepper. Place the squid on top and add the fish stock. Bring to boil, and then reduce to a simmer.
Cover and simmer 20 minutes. Uncover and cook 2-3 minutes until the juices have reduced by a third. Remove from heat, and remove the squid. Stir the lemon juice into the onion mixture, and then remove to a deep platter. Top the onions with the squid and remove the toothpicks. Garnish with lemon wedges and parsley sprigs and serve.