Pull squid arms and head out of body pouch along with guts, discard transparent fish bone. Rinse and coarsely chop squid arms, discarding the remainder except for the body pouches. Rinse body pouch inside and out and peel off brownish purple skin.
To prepare stuffing, separate onion and garlic from skin, cut off and sauté in oil until translucent. Rinse basil leaves, let drain and cut off. Mix basil with onion, garlic, crumbled Parmesan, feta, egg yolks and bread crumbs. Season with salt and pepper.
Preheat oven to 160 degrees. Fill the squid bags, season with salt and pepper. Brown in a frying pan in 2/3 of the olive oil around them and let them sit in the oven for about 150 mmin.
Meanwhile, brown squid arms briefly in remaining olive oil. Separate the onion from the skin, dice, add and fry briefly. Season with salt, pepper as ditto the parsley, extinguish with the bouillion. Remove the frying pan from the stove and add the butter.
Put the squid arms on preheated plates and place the stuffed squid on top.
Tip: As an alternative to the fresh basil, you can also use the freeze-dried.
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