How to make
For the squid
Heat the oil in a frying pan and fry onion for 3 minutes. Finely chop the squid tentacles, add to the pan together with the garlic and fry for about 1 minute.
Remove the pan from the heat and add the remaining ingredients. Stir until thoroughly blended.
Dry squid tubes on kitchen paper and fill to about 2/3rds with the prepared stuffing. Secure the ends of the tubes with wooden cocktail sticks.
For the sauce
Heat the olive oil in a frying pan add the onion, garlic and anchovies and fry gently for 3 minutes, stirring until the anchovies have almost dissolved. Add the remaining ingredients, stir to combine. Add the stuffed squid and cook gently, turning occasionally, for about 20 minutes.
Season to taste.
1 tbspn olive oil 8 small prepared squid
1 onion finely chopped 1 garlic clove, crushed
1/2 cup/30g fresh breadcrumbs 20g grated parmesan
1 egg, beaten 2 tbspn chopped fresh parsley
Salt & pepper to taste
400g chopped tomatoes or passata 2 garlic cloves, crushed
3 tbspns olive oil 1 onion chopped
6 anchovy fillets 2 tbspn oregano