Calamari ripieni alla romana

• 1¾ pounds (800 g) medium-size squid
• 3 garlic cloves

Clean the squid. Detach the heads from the body tubes. Discard the cartilaginous bone and guts in the tubes. Rinse the tubes and set aside. Discard the beak. Rinse the tentacles and chop very finely.

Chop 2 of the garlic cloves and the parsley leaves and put in a bowl. Crumble the bread finely into the bowl and add the chopped tentacles. Mix well, add 4