Chop tentacles. Heat ¼ cup oil in a 6 qt. Pot. Sauté tentacles, 1 minute.
Transfer with slotted spoon, cool.
Stir in pureed tomatoes, basil, sea salt, and ¼ tsp. Pepper, simmer uncovered,
10 minutes.
Mix cheese, bread crumbs, parsley, garlic, eggs, sautéed tentacles, ¼ tsp.
Pepper.
Stuff squid, seal with a toothpick.
Heat 2 tbsp. oil in a skillet. Sauté the squid, turning once, until browned and
liquid has evaporated.. about 6 minutes.
Add squid to the tomato sauce in the pot and simmer, covered, turning
occasionally, 25-30 minutes.