Ingredients

• 8 squid (cleaned and gutted, left whole, tentacles reserved)
• 6 anchovy fillets (chopped)
• 2 cloves garlic (chopped)
• 2 tbsp rosemary (leaves chopped)
• 2 tbsp sun-dried tomatoes (julienne)
• 2 3/4 cups breadcrumbs
• 1 tbsp extra light olive oil
• 1 onion (finely chopped)
• 1 cup white wine
• 1 cup fish stock
• Italian style rice (cooked, to serve)

Instructions

1. Remove the tentacles from the squid bodies and chop the flesh finely.
2. Grind the anchovies, garlic, rosemary and sun-dried tomatoes to a paste in a mortar and pestle; mix in the breadcrumbs and chopped tentacles, adding a teaspoon of water if too dry.
3. Spoon the paste into the body sacs — do not overfill — the sacs shrink as they cook and squeeze the stuffing out — and tie the end of each sac closed with kitchen string.
4. Heat the oil in a skillet, cook the onion 3-4 minutes until golden, then add the stuffed squid and brown all over, 3-4 minutes.
5. Add the wine and stock and bring to a boil; reduce the heat, cover and simmer 15 minutes.
6. Uncover and cook 5 minutes more, until the squid is tender and the juices reduced; serve over plenty of cooked rice.

Cooking Tips

• Have the fishmonger clean the squid but keep the tentacles
• Pound the paste — texture matters to the stuffing
• Underfill the sacs; they shrink and squeeze as they cook
• Tie the openings or the stuffing escapes
• Simmer covered first, then reduce uncovered