Makes 3 to 4 servings
Approximately 2 cups stuffing

2 pounds whole squid, fresh or frozen
2/3 cup partially cooked rice
1/2 cup finely chopped onion
1/4 cup chopped green pepper
1/4 cup chopped parsley
1/4 cup chopped sausage (linguiça or your choice)
1/2 teaspoon salt
1/4 teaspoon garlic salt
1/8 teaspoon pepper
Chopped tentacles

Tomato Mixture

1 can (1 pound) tomatoes
3/4 cup white wine
1/2 cup chopped onion
1 tablespoon flour
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon liquid hot pepper sauce
1 clove garlic, crushed

DIRECTIONS 

1) Combine rice, onion, green pepper, parsley, linguiça, garlic salt, salt, pepper and tentacles in mixing bowl.    

2) Stuff squid with mixture

3) Close opening with skewer or toothpick.

4) Combine remaining ingredients (tomato mixture) and place in a well-greased baking dish, approximately 12 by 8 by 2 inches. 

5) Place squid in a single layer over the tomato mixture and cover with aluminum foil. 

6) Bake uncovered at 350° for 45 minutes to an hour

QUICK VERSION: 

Combine seasoned bulk sausage with chopped tentacles. You can add rice to this mixture to absorb some of the liquid given off during cooking, or just serve the baked calamari over rice. Stuff the tubes, cover with tomato sauce of your choice, and bake as above.