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Stuffed Squid

4 squids
2 thin slices cooked ham, chopped
1 tsp. minced parsley
Juice of 1/2 lemon
1/3 c. fine bread crumbs
3 tbsp. olive oil
1/4 c. white wine
1/4 c. oyster liquor or fish broth
1 onion, chopped
1 green pepper, chopped

Remove the ink or sepia sacks from squids, then take out the cartilage. Cut off tentacles. Chop them. Mix with chopped ham, bread crumbs, parsley and lemon juice. Season with salt and pepper and stuff the squid bodies with this mixture. The prepared squid bodies are natural pockets for filling. Roll in flour and fry in hot olive oil. Place close together in a baking pan with broth and wine. Season with salt and pepper and place in oven, basting occasionally. Keep closely covered. Fry onion in oil left in frying pan. Add green pepper. When squids are done, turn the liquid in which they have baked into the frying pan. Lay the squids on a hot platter and pour contents of frying pan over.

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