Put the water to boil with the black pepper, salt, vinegar and bay leaf. Add the squid and boil it for about 1 minute, until it swells. Chop the clam meat, fillet, garlic, and grate the cheese. Place everything into a bowl and season with salt, olive oil, black pepper, wine and a little of the sauce from the mussels.
Remove the fins of the squid, cut and add them to the stuffing. Fill the squid with a bit of stuffing, but do not overfill it. Sew it to prevent it from spilling out and put it in a lightly greased oven dish. Make a cream using the tomato paste, a little olive oil and wine and pour it over the squid.
Put it to bake for 15-20 minutes in a preheated 356°F (180 °C) oven.