Lulas Rechadas Stuffed Squid

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.