Preparation

Clean the squid. Hold the tentacles in one hand and the mantle in the other and pull to eliminate the innards. Remove the ink sac from the mantle and rinse the squid, eliminating all residues. Cut off the fins, the eyes and the beak.
Chop the tentacles into little pieces and sauté with a drizzle of oil and the bay leaves in a pan (plus a garlic clove if desired).
When they have cooled down, remove the garlic and bay leaves and put the tentacles in a bowl with the grated cheese, breadcrumbs, chopped parsley, egg, a little salt and the pepper. Amalgamate thoroughly (for a more compact filling quickly chop in a blender).
Stuff each squid with a couple of tablespoons of the filling (don’t overfill as squid tends to shrink when cooked) and close the end with a cocktail stick.
Brown the squid in a pan with two tablespoons of oil and add the white wine, allowing to evaporate.
Pour in the tomato sauce, the washed and halved tomatoes (optional), a glass of water and a teaspoon of BAUER VEGETABLE DADOCREMA. Lower the heat, cover and cook for approximately 30 minutes.
Serve ho