Serves 4 to 6

Fresh, cleaned squid bodies can be obtained from the fish market or supermarket frozen fish section..  Note that the smaller the squid bodies, the harder it is to insert the stuffing. You can also use the tentacles; just chopped them up and mix in the stuffing. You can also use scallops instead of the shrimp. These can be grilled as well. Just serve the sauce on the side for dipping..  Thread the stuffed squid on water soaked wooden skewers and grill about 3-4 minutes. 

10        cleaned medium to large squid bodies, fresh or thawed

4          tablespoon butter

2          cloves garlic, finely chopped

1          cup finely chopped raw shrimp

3          cups fresh bread, shredded,  heavy crusts removed,

¼         cup finely chopped of either presunto ham, chouriço or linguiça sausage

¼         cup finely chopped fresh cilantro or parsley

¼         teaspoon coarse salt or to taste

¼         teaspoon ground white pepperToothpicks

Sauce:

½         cup olive oil

1          small onion, thinly sliced

1          pint cherry or grape tomatoes, rinsed

1          clove garlic

¼         cup finely chopped cilantro or parsley1 bay leaf

½         cup water 

1.  Rinse the squid bodies and pat dry.

2.  Melt the butter.    In a medium bowl, combine the shredded bread, garlic, shrimp, presunto, sausage, cilantro, salt and pepper. Pour in the melted butter and mix throughly.