1Boil the potato in salted water until soft. Once done pill off the skin and mash it until smooth. Scrub the squid with salt and run it through cold water.
2In a small pan over medium heat sautee 1 clove minced garlic for less than a minute. Add the shrimp. Sprinkle with some salt, paprika and chopped parsley and cook for 4 minutes. Once done, chop the shrimp finely and mix them with the mashed potatoes, finely diced sun-dried tomatoes and the capers and the rest of the parsley. Season with freshly ground black pepper and mix well. Stuff ¾ of the squid sacks with the mixture.
3Heat 1 tablespoon olive oil and add the squid and cook while turning until all sides get golden brown. Add the chopped tomatoes and cook for 20-25 minutes. Sprinkle with chopped fresh basil before serving.