Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        squid -- cleaned and left
     1/4  pound         ham -- coarsely chopped
   2                    hard-boiled eggs -- coarsely
   2                    egg yolks
   2      cups          cooked white rice
   2      tablespoons   parsley -- chopped
   1      cup           canned tomatoes -- cut in half
   2                    onions -- finely chopped
   4      tablespoons   olive oil
                        salt and pepper to taste

Preparation:

Preheat oven to 350F Sauté onions in a frying pan over medium heat until translucent. In a bowl combine ham, hard-boiled eggs, rice, parsley, salt and pepper. Stir in the egg yolks to bind the mixture. Stuff this into the squid with a small spoon. Seal each one with a toothpick. Layer in a baking dish and cover with tomatoes. Bake for 20 minutes. Serve hot or warm with a green salad and a not too strong red wine. From "The International Squid Cookbook" by Isaac Cronin, Aris Books, Berkeley, Ca. 1981 ISBN 0-915572-61-3