Prepare crumbly rice. Chop onion, sautee in butter until soft, add tomato puree. Go on sautéing, until the butter colors. Combine rice with the onion, two raw eggs and tow chopped hard boiled eggs, chopped greens (reserve some sprigs for garnish), salt, pepper, stir up well.

Remove outer membrane off the squid, remove giblets, remove chitinous plate, rinse and fill the squids with the prepared rice mix. Fry in butter until gold, cover with mayonnaise mixed with ketchup and stew until done.

Serve sprinkled with the baste left after the frying, decorate with green sprig.