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1
Rub the thin purplish membranes off with your fingers, being careful to keep the bodies and hoods attached.
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2
(It isn't necessary to remove all the scraps but the squid will be more attractive without them.)
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3
Set the squid on a cutting board and cut a slit in the hoods from the base to the top, leaving the tentacles attached.
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4
Pull out and discard the innards, including the bony strip called the beak.
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5
Rinse the squid thoroughly inside and out; set aside to drain.
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6
Using scissors or a sharp knife, remove the very long tentacle and the fanlike fins (on either side of the hood) from each squid; chop them into small pieces.
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7
In a medium bowl, mix the bread crumbs with the eggs, finely chopped garlic, onion and 1/3 cup parsley.
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8
Add the milk and 3 tablespoons of the olive oil to form a moist paste.
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9
Mix in the cheese, tomatoes, olives and the reserved chopped squid and season with salt and pepper.
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10
Stuff each squid hood loosely with the mixture.
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11
In a nonreactive skillet large enough to hold all the squid in a single layer, heat the remaining 3 tablespoons olive oil.
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12
Add the minced garlic and the remaining 3 tablespoons parsley and cook over moderate heat just until the garlic is opaque, about 30 seconds.
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13
Add the stuffed squid to the pan in a single layer and cook until browned, about 3 minutes per side.
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14
Add the wine to the pan, cover and reduce the heat to low.
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15
Cook until the squid is tender, about 30 minutes; if the pan begins to look dry, add a little more wine.
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16
Spoon the small amount of sauce over the squid and serve immediately, with lemon wedges.
