Stuffed Squid

Wash the clean squid well inside and out under running water and drain. Pinch off the tentacles, cut them very small for the filling and boil them in salted water mixed with lemon juice for about 15 minutes. Strain and mix tentacles with eggs, bread crumbs, chopped anchovies, garlic and parsley. Season to taste with salt and pepper. Using a coffee or tea spoon, stuff the squid with the farce and sew the opening with kitchen twine. Place the squids side by side in an oil-lined ovenproof dish and bake in a preheated oven at 160 °C for about 20 minutes.

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