Clean the squids and skin them. Keep the squids aside and finely chop the tentacles.

Cook the chopped tentacles in a pan with a few tablespoons of extra virgin olive oil for about 5 minutes, as to soften them and reduce the cooking liquid.

Soak the bread in milk, squeeze it in a bowl and add the sautéed tentacles, the chopped parsley, one tablespoon of olive oil and the pine nuts. Season with salt.

Fill the squids with the stuffing and pierce them through with a toothpick to prevent the stuffing from coming out.

Pour a tablespoon of olive oil in a large pan, add a clove of garlic and cook the squids on all sides for about 5 minutes.

Pour a glass of white wine in the pan and cook the squid for 10 minutes, or until tender.

Serve with a sprinkling of chopped parsley.