Fry the onion and garlic in half the olive oil for 5 minutes until softened and lightly browned.  Add the chopped squid tentacles and fry for 3 minutes.  Stir in the rice, parsley, season salt and pepper, black olives and sardines.  Leave to cool slightly, then spoon into the squid pouches, making sure they are only two thirds full to allow room for the rice to swell up.  Secure each one with a cocktail stick.

Heat the remaining oil in a large flameproof casserole dish.  Add the squid and fry for a few minutes on all sides until slightly browned.  Add the peeled tomatoes, wine salt and pepper, then cover and bake for 1 hour.  Remove the cocktail sticks and serve hot or cold.

Serves 4 persons