Food

I did it in plenty of ways, here's my favourite:

Aubergines and cherry tomatoes Stuffing:

• Sautee some chopped shallots and garlic
  
• Add the finely chopped tentacles of the squids
  
• Add finely chopped aubergines
  
• Add a glass of white wine and let evaporate
  
• Add diced tomatoes and chopped parsley, let cook few minutes
  
• Crumble fresh wheat bread in a food processor
  
• Mix all the ingredients in a bowl adding some oil, the stuffing is ready
  
  

Squids stuffing:

• Fill the squids to 3/4 of their volume (to account for the squid shrinking when cooking)
  
• Seal with a toothpick sideways (try to pinch it 2/3 times to keep it tight)
  
• Cut a small cut on the body of the squid to let air and exceeding stuffing out while cooking
  
• Roast the squids in a pan until cooked, turning them on all 4 sides. Alternatively add them to a pot of tomato and shallots sauce and let boil until cooked (I prefer roasting them).
  
  

Tips: keep the stuffing quite moist, I'd say the bread content shouldn't exceed half of the stuffing. Don't overcook the squid flesh or it'll get chewy.