Clean the squid by pulling off the head and backbone. Remove the ink sac being careful not to break it. Wash the squid thoroughly, inside and out. Set the bodies aside. Chop the heads and tentacles and reserve.
Prepare the stuffing.
In a heavy sauté pan, cook the bay leaf, onions and linguiça, stirring until the onion is light brown. Add the rice, water and the chopped heads and tentacles. Stirring constantly over medium heat, cook until the rice is almost dry. Add the peas, eggs and salt and pepper. When the eggs are cooked, remove the pan from the stove. Stuff the squid bodies with the rice mixture. With a darning needle and thick thread (or toothpicks), secure the stuffing in the squid bodies.
Make the sauce by sautéeing the onion, garlic and tomatoes in the olive oil. Season with salt and pepper.
Pour the sauce over the squid and bake for one hour at 350°. Remove the toothpicks.