3 lb Squid, cleaned and left

           -whole
    1/4 lb Ham, coarsely chopped

      2    Hard-boiled eggs, coarsely

           -chopped
      2    Egg yolks

      2 c  Cooked white rice

      2 tb Parsley, chopped

      1 c  Canned tomatoes, cut in half

      2    Onions, finely chopped

      4 tb Olive oil

           Salt and pepper to taste
  Preheat oven to 350F.
  Saute 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
  Posted by Stephen Ceideberg; February 22 1993.