In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add 1 finely chopped onion and 3 minced garlic cloves, sautéing until translucent, about 3–4 minutes. Stir in one 28-ounce can of whole tomatoes, 2 tablespoons of tomato paste, 1 teaspoon of oregano, 1 tablespoon of basil, a pinch of red pepper flakes, salt, and pepper to taste. Bring to boil, then reduce and simmer for 10 minutes.

In a food processor, puree 1 pound of shrimp until smooth. In a separate bowl, combine with the sautéed onion and garlic, 1 beaten egg, and ½ cup of breadcrumbs. Mix well to combine.

Fill each cleaned squid body with the shrimp mixture, leaving half an inch of space at the open end, sealing with toothpicks if needed.

Coat stuffed squid lightly in flour. In a skillet, heat olive oil over medium-high until shimmering. Fry the stuffed squid for 2–3 minutes on each side until golden-brown.

Transfer the browned squid to the simmering sauce. Cover and cook on low heat for 20 minutes, stirring occasionally.

If reserved tentacles, fry them in the same skillet over medium heat for 3–4 minutes until crispy.

Arrange the Shrimp Stuffed Squid on a platter over a generous serving of the sauce. Garnish with fried tentacles and parsley.