Clean the squid, if they are not already cleaned, and cut the bodies into rings about 1–2 cm thick. Cut the tentacles into smaller, manageable pieces.
Bring a pan of salted water to the boil. Wash the chard, remove the leafy parts and shred them. Cook them in boiling water for about 5 minutes or until tender. Drain well, the chard should be as dry as possible.
Heat the oil in a