Marinade the squid with lemon or calamansi juice and soysauce for 30 minutes.
Heat the oil in a medium heavy-based cooking pan over low medium heat. Add the garlic and onion, and saute until softened. Add the meat and cook for 5 minutes. Pour in the wine and cook until reduced by half. Add the vegetables, and bring to the boil. Decrease the heat to low and gently simmer for 15 minutes, until flavours have deveoped. Season with salt and pepper, add parsley and combine.
Stuff the squid cavities with the meat and vegetables mixture and secure the ends with a toothpick. Do not over fill as the squid will shrink a little when cooked.
Heat the frying oil in a large frying pan over medium heat. Cover and cook the squid for 10 minutes or more on each side, until browned and tender. Deepfry is much better.
Remove the squid out of the pan using a slotted spoon. Discard the toothpicks and cut each squid into slices. Transfer to a serving plate and serve warm.
