• 6 large squid
• 5 oz (3-5 slices) firm white bread, dried
• 1/3 cup dry white wine
• 2 onions
• 2 cloves garlic
• 1 bunch flat-leaf parsley
• 2 thick slices Bayonne ham
• 4 Tbs. olive oil
• Salt
• Pepper
• Pinch cayenne
• 5 large tomatoes
• 1 sprig thyme
• Wooden toothpicks

• Remove the heads from the quid, reserving the tentacles.  Gently turn the squid inside out and clean them without piercing the skin.  Turn right side out and pat dry.
• Remove and discard the crust from the bread and place it in a small bowl with the wine to soak.  Peel and chop the onions and garlic.  Remove the leaves from the parsley and chop, discarding the steams.  Finely chop the ham and the squid tentacles.
• Heat 2 Tbs. of the olive oil in a large skillet.  Add the onions and garlic and sauté briefly.  Add the chopped ham and tentacles.  Season with salt and pepper, stir and let cook for 5 minutes.
• Remove the bread from the wine and squeeze gently to remove excess liquid.  Add the bread to the skillet, breaking it up with the side of a spoon.  Remove from the heat and stir in the parsley.   Correct the seasoning, and add the cayenne.
• Spoon this mixture generously into the squid, secure the openings closed with two crossed wooden toothpicks.
• Peel the tomatoes and chop them coarsely.  Heat the remaining 2 Tbs. oil in a large saucepan.  When the oil is hot, add the stuff squid and sauté, turning until lightly brown on all sides.  Add the tomatoes and thyme.  Cover and let simmer over medium heat about 30 minutes.

Makes 6 servings.

Note:  Bayonne ham is mildly smoked, salt-cured ham from the Basque region of France.  It resembles ham and other prosciuttos.  Either of the latter can be substituted, as well as any American cured variety like Smithfield or Virginia country hams.