Stuffed squid - lulas recheadas

1. Cut the heads off the squids and set bodies aside
2. chop the heads as small as you can
3. Sautee the onions, garlic, ground meats and chopped heads
4. Add the parsley
5. Fill each squid with this mixture and close it with a toothpick
6. In a medium size pot sautee the onions and garlic in the olive oil
7. Add the tomatoes and bay leaves and white wine
8. If there is any leftover of the mixture add it to the pot
9. Let it simmer for about 20 minutes
10. Add the squid
11. Meanwhile make some plain white rice
12. Prior to serving add the cream and serve over rice

SUGGESTIONS
You can also use a bed of steamed spinach instead of the rice