Cut off the squid tentacles and leave the bodies in one piece.

Dry the tentacles and bodies completely, inside and out, using paper towels to prevent splattering during frying.

Finely chop the tentacles, and leave the bodies whole.

Heat 1 tablespoon of olive oil in a medium skillet over medium heat.

Add the chopped onion and garlic, and cook, stirring, until the onion is translucent, about 5 minutes.

Add the chopped tentacles and ham, and cook, stirring, for an additional 2 minutes.

Remove from heat and stir in the paprika, parsley, salt, pepper, wine, and bread crumbs.

Fill each squid body with the tentacle mixture.

Heat at least ½ inch of olive oil in a medium skillet over medium-high heat, or use a deep fryer set at 365°F (185°C) until it turns a cube of bread light brown in 60 seconds.

Place the beaten eggs and flour in separate shallow bowls.

Dredge each stuffed squid in the flour, dip it in the beaten egg, and carefully place it in the hot oil.

(Cook in batches if necessary to avoid overcrowding.

) Reduce the heat to medium and fry, turning occasionally, until the squid are lightly golden brown, about 2 minutes.

Be careful not to overcook, as the squid will become tough.

Using a slotted spoon, transfer the fried stuffed squid to a plate lined with paper towels to drain excess oil.

Season the hot stuffed squid fritters with salt, and serve immediately as an appetizer.