For this Ligurian dish, you need tender little squid that will hold their shape and look pretty once baked. Serve them on a bed of fresh salad leaves, such as peppery rocket, with lemon wedges for a lovely light meal.
1.2kg/2½lbbaby squid, cleaned and tubes left whole
4salted anchovies, boned
115g/4oz/2cups soft white breadcrumbs
2garlic cloves, chopped
30ml/2tbsp chopped fresh flat leaf parsley
75ml/5tbspextra virgin olive oil, plus extra for greasing
saladleaves and lemon wedges, to serve
Preheat the oven to 200°C/400°F/Gas 6.
Thoroughly grease an ovenproof dish with a little olive oil.
Rinse the squid repeatedly in running cold water until they are pure white and no sand or grit remains inside the tubes.
Wash the anchovies then chop them finely. Mix the breadcrumbs, anchovies, garlic, parsley and salt together. Stir in one-third of the olive oil.
Fill the squid with the stuffing and seal the opening with a cocktail stick or toothpick. You may not use all of the stuffing.
Arrange the stuffed squid in the prepared ovenproof dish and sprinkle with any remaining filling. Drizzle over the remaining olive oil.
Bake the squid for 20 minutes, until they are golden. Serve on a bed of salad leaves, with lemon wedges.