Sicilian Stuffed Squid

Method

1. Heat a little olive oil in a pan over high heat.
2. Sauté the squid tentacles for a few minutes until just cooked. Set aside to cool slightly.
3. Meanwhile, coarsely chop olives, capers, anchovy fillets, garlic, and parsley.
4. Add the cooled tentacles to the chopped mixture. Scrape any pan residues into the mixture.
5. Add breadcrumbs (or stale bread) to the mixture. Season with a pinch of pepper and a drizzle of oil. Mix well with your hands.
6. Oil a baking dish.
7. Stuff the squid sacs (bodies) with the mixture, filling them about three-quarters full. Do not overfill.
8. Close each squid with a toothpick: insert the toothpick through the opening, fold the flap over, and insert the toothpick again to secure.
9. Place the stuffed squid in the baking dish.
10. Sprinkle with coarsely chopped parsley and a drizzle of oil. Add a pinch of salt on top.
11. Bake in a static oven preheated to 190°C (375°F) for 20–25 minutes.
12. Serve with the pan juices and, optionally, a squeeze of lemon.