Prep. time: 20 minutes
Cooking time: 1 to 1 1/2 hours

1. Remove the heads and tentacles from the squid; gut them, remove the hard parts and the ink;
2. chop the heads, tentacles, ham, garlic, onion and parsley;
3. soak the bread in a little warm milk;
4. combine the bread with the ingredients from step 2;
5. sauté in 2 tbsp. oil; stuff the squid; sew them up so the stuffing doesn't escape;
6. cook in the remaining oil in a cocotte or Dutch oven over very low heat for 1 to 1 1/2 hours.