This dish would make a great hors d’ouveres with your cocktails.

• 1 kg medium squid
• 2 cups olive oil
• 1/4 cup flour

Clean squid. Remove the spine and head. Finely chop the heads and set aside for stuffing.

Stuffing:

• 1 head garlic, minced
• 1 cup onion, minced
• 1 cup carrot, diced
• 1 cup celery, diced
• 50 g canned anchovy fillets, finely chopped
• squid heads
• 1 cup bread crumbs
• salt and pepper to taste

Garnishing:

• 1/2 cup basil leaves, chopped

1. Saute garlic and onions until soft but not brown. Add carrots and celery and cook until soft. Add anchovies and chopped squid heads and cook for a couple of minutes.
2. Remove from heat and mix in the bread crumbs. Season with salt and pepper.
3. Stuff squid cavities 3/4 full. Secure ends with toothpicks. Coat squid with flour, pat off excess.
4. Fry squid until crisp. Slice into rings and garnish with basil. Best served warm.

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