I give you the initial recipe but know that I favorite buy 1 bag of frozen squid and 1 bag of small squid
Ingredients for 6 people
3 beautiful tomatoes
2 medium onions
2 egg yolks
1/2 glass of rice
1 glass of olive oil
1 teaspoon of laurel powder or 2 leaves
1 bunch of parsley
1 knob of butter
Wash the rice, put it in a saucepan and cook it in 1/2 liter of lightly salted water over a medium heat for 10 minutes then drain -and book it.
Using scissors or a knife, cut the tentacles into small pieces and make them come back in 1/2 glass of olive oil, with finely chopped onion and the pulp of a tomato cut into small pieces. Season with salt and pepper and add the rice and finely chopped parsley. Mix well on the fire. Wet with 2 cl of water and cook over medium heat for about 15 minutes then tie with two egg yolks and remove from the heat.
Fill the caps 3/4 with this stuffing.use a pocket socket to fill, it will be easier. Place each stuffed squid standing in a couscous pot. Recycle the opening of each stuffed squid with a strong thread.
In a casserole, brown the squid stuffed in the 1/2 glass of remaining olive oil. Add the salt, black pepper, bay leaf, remaining onion and the remaining 2 tomatoes peeled, seeded and cut into pieces, and cook on low heat for 15 minutes. Watch the cooking well and add some hot water if necessary.