Clean the squid thoroughly and remove the tentacles, head and back bone Cut the eyes and head off and remove the mouth or beak, discarding everything but the tentacles
Rinse out the tubes to remove any grit and drain well in a colander Chop up the tentacles and set aside
Heat the olive oil in a large fry pan over moderate temperature Saute the diced shallots and garlic for 1 minute until softened, add in the tentacles and cook for a further 2 minutes Stir through the diced tomatoes and sprinkle the breadcrumbs and parsley over the mixture, stirring until most of the liquid has been absorbed
Season well with salt and pepper and set aside the mixture to cool
Taking small spoonfuls of the mixture, fill the cavity of the squid tubes and then fasten with a tooth pick These can be stuffed ahead of time and then left in the fridge until ready to cook
Heat a fry pan or barbeque plate until hot and drizzle the remainder of the olive oil over the squid. Cook the squid for 3-4 minutes on each side depending on the size You may need a little more time for large tubes Move to a plate once cooked, the squid should be tender
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