Clean the squid and divide the heads, wings and bodies.

Cook the heads and wings of squid and blend with white wine

Toast the bread and tomatoes in the oven for 10/12 min.

Cool and add the heads and wings cut into cubes, add the parsley

Stuffing squid and closing them with a toothpick

(It is important to close them in order to keep inside the flavor that will release the squid during cooking, so you can use a toothpick that attacks the two ends)

Pierce them along the body and brown them in a pan with a little oil.

Sprinkle with white wine and wait for the end of cooking, sprinkle with parsley.