Boil 2 or 3 eggs (approximately 1/2 egg per squid). Thoroughly clean and peel the squids, removing the ink, and saving the tentacles. Peel and crush the onion, very fine. Heat olive oil, then reduce the heat and fry the onion until it is golden brown. Then add the crushed tomato, and simmer for about 5 minutes. Add the tuna ( or the ground pork and beef if preparing meat stuffing ), shrimps and chopped tentacles and simmer all together. Add pepper and salt to taste. Chop the boiled eggs in tiny pieces and add to the saucepan. Fill the squids with the mix and close the end with a toothpick. Cover the squids with white flour, ( to which we have added 1/2 teaspoon of baking powder ) and fry the stuffed squids in hot olive oil with a slow fire until the crust is golden brown.