Wash squids and deprive them of the bladder, without breaking it.
Cut the squid tentacles and finely chop them together with the parsley and the half clove of garlic peeled; transfer the chopped into a bowl
add the breadcrumbs, extra virgin olive oil, salt and a generous grated pepper.
Fill carefully each squid with the mixture, and then close with kitchen string or fasten with a toothpick.
Grub the squid outside with a little extra virgin olive oil previously flavored with salt and pepper and bake them on the pan or grill them, or put them in a 20-minute baking oven at 220 gradi.
After cooking, distribute the squid stuffed into individual dishes and serve them on warm table with lemon slices.
