For the stuffing, chop one onion, one garlic clove, the chouriço and the tentacles from the squids and mix them together in a bowl.
Crack the egg into this mixture and blend thoroughly. Then stuff the squid sacs with the mixture and close them with a toothpick.
Fry the other chopped onion and garlic in a frying pan with olive oil for a couple of minutes on medium heat, add the tomatoes, the bay leaf, some parsley, salt and pepper to taste. Simmer for 10 minutes on low heat.
Add the stuffed squid to a baking dish and cover with the sauce in the frying pan.
Cook in the oven at 355 degrees Fahrenheit for 25-30 minutes until done.
Once done, top with the chopped parsley and serve.