In a saucepan, heat 2 tablespoons of olive oil over medium-high heat. Sauté 1 chopped onion and 3 minced garlic cloves until golden, about 3-4 minutes. Add 1 can of crushed tomatoes, 2 tablespoons of tomato paste, 1 teaspoon of oregano, 1 teaspoon of basil, salt, and pepper. Simmer for 10 minutes, add wine, and reduce heat to low.

While the sauce simmers, purée ½ pound of fresh shrimp in a food processor until smooth. Combine with sautéed onion and garlic, 1 beaten egg, and ½ cup of breadcrumbs in a mixing bowl. Mix until well incorporated.

Take 4 whole cleaned squid and fill each squid body with the shrimp mixture, leaving an inch unfilled. Press the stuffing in, then secure the ends with toothpicks.

Dust the stuffed squid lightly with flour. Heat 2 tablespoons of olive oil in a skillet over medium heat. Sear squid for 2-3 minutes on each side until golden. Transfer squid to the prepared sauce and simmer for 20 minutes.

To add a crunchy garnish, fry the retained tentacles until golden and crispy, about 2-3 minutes.

Serve the stuffed squid on a platter, spooning sauce over them. Garnish with crispy tentacles and parsley.