Clean the calamari, cut of the tentacles and chop finely.
Combine the tentacles with the garlic, parsley, bread crumbs, salt, pepper and Vegeta Gourmet Stock Powder.
Using a teaspoon or a plastic bag (with one corner cut) fill each of the calamari tubes with the prepared stuffing. Secure each opening of the calamari tube with a toothpick.
Place the calamari into a wider, oven proof dish, closer together and cover with olive oil.
Cover with lid or aluminium foil and braise for about 20 minutes, turning once.
Serve the stuffed calamari with potato salad, steamed spinach or other types of salad.
To speed up the cooking time, cook the tentacles in hot oil, shortly, prior to using as filling.