Stuffed squids

Wash the squid well, remove the tentacles and guts, taking care not to burst them. Then chop the onion finely, cut the ham into small cubes as well as the tentacles. Blanch the tomatoes, remove the skin and seeds and cut it into pieces.
Sauté, adding the oil and onion. Add the ham, the squid tentacles, the chopped parsley and the tomato. Let it cook and then add the rice previously washed and drained, wrap well and let it cook for about 5 minutes. Season with salt and pepper to taste.
Fill the squid with the filling obtained, being careful to stick a toothpick, close to the opening so as not to lose the filling at the time of cooking.
In another saucepan, make a new stew with onion chopped in oil, bay leaf and chopped parsley. Add white wine and water. Add the stuffed squid and cook. Rectify the seasonings. Remove the squid when ready.
Serve with boiled potatoes.