|Olive oil||2 Tablespoon|
|Chopped ham||1⁄4 Pound (100 Gram)|
|White breadcrumbs||3 Ounce (75 Gram / 1 Cup)|
|Hard boiled eggs||2 , chopped|
|Olive oil||1 Tablespoon|
|Onion||1 Large, peeled, finely chopped|
|Garlic||2 Clove (10 gm), peeled and chopped|
|Fresh tomatoes||4 , chopped|
|Tomato puree||2 Tablespoon (Paste)|
|Freshly ground black pepper||To Taste|
|Freshly chopped parsley||1 Tablespoon|
Pull heads of squid away from tentacles.
Remove and discard inner organs.
Reach into body cavity, and remove and discard the plastic-like spine.
Chop tentacles, and wing flesh.
Heat oil, and gently try chopped ham, chopped tentacles, and wing flesh.
Remove from heat, add breadcrumbs and chopped egg.
Mix well, season, and bind with egg.
Stuff mixture into squid bodies, and close opening with skewers or cocktail sticks.
Meanwhile, heat oil in a saucepan, and fry onion and garlic until soft.
Add tomatoes, herbs, and seasoning, and allow to simmer.
Transfer squid to a casserole, and pour over the sauce.
Cover, and bake in a pre-heatcd moderate oven, 180°C/Gas Mark 4/350°F, for about 35 min., or until squid are tender.
Serve with rice.