Preparation
1. Prepare the Squid
If using fresh squid, clean them by removing the head, intestines, and beak. Peel off the thin outer skin from the body. Rinse well under cold water, pat dry with paper towels, and set aside. Reserve the tentacles if you wish to include them in the stuffing.
2. Make the Stuffing
Heat 1 tablespoon of olive oil in a frying pan over medium heat. Add the chopped onion and minced garlic, sautéing until translucent and fragrant. Add the minced meat and cook until browned, breaking it apart with a spoon. Season with salt, pepper, parsley, and basil. Stir in the diced tomato and cook for another few minutes so the flavors blend.
Once the mixture cools slightly, mix in the crumbled bread (or breadcrumbs), egg, and Parmesan if using. Combine well to create a moist but firm filling.
3. Stuff the Squid
Using a small spoon, carefully stuff each squid with the meat mixture, leaving a little space at the top to prevent overflow during cooking. Secure the opening with a toothpick. Do not overfill — the stuffing will expand slightly when cooked.
