Heat 2 tablespoons of olive oil in a saucepan over medium heat. Sauté 1 finely chopped onion and 2 minced garlic cloves until golden and fragrant—about 5 minutes. Stir in 1 can of diced tomatoes, 2 tablespoons of tomato paste, 1 teaspoon each of oregano and basil, along with a pinch of red pepper flakes, salt, and pepper. Bring to a boil, then simmer for 10 minutes.

In a food processor, pulse 1 pound of shrimp until coarsely chopped. Transfer to a bowl and mix in the sautéed onion and garlic mixture, 1 beaten egg, and ½ cup of breadcrumbs. Combine to form a cohesive filling.

Take cleaned squid tubes and carefully spoon the shrimp filling into each, leaving a small gap at the top. Use toothpicks to secure the open ends.

Dust the stuffed squid with batter mix. Heat 1 inch of oil in a skillet over medium-high until hot, about 350°F. Add squid and cook for 2-3 minutes on each side until golden brown.

Gently place the squid into the simmering tomato sauce. Cover, reduce heat to low, and cook for 20 minutes, stirring occasionally. Add a splash of wine as needed.

If using, dip the tentacles in the batter mix and fry until golden brown—about 2-3 minutes. Drain on paper towels.

Arrange the Shrimp Stuffed Squid on a large platter, garnish with fried tentacles and parsley. Serve warm.