To prepare squid, watch this You Tube video. Alternatively, gently pull off the tentacles so the insides come out as well. Cut just underneath the eyes and set the tentacles aside. Remove and discard any beak from the tentacles. Discard the eyes and any insides and gently pull cartilage from the hood and discard. A pinch of salt on your fingers will help to grip the skin on the hood as you remove it. Wash calamari gently.

For the stuffing, heat olive oil in a small saucepan, add onion and chopped garlic and cook until onion becomes translucent. Add pancetta/bacon and fennel, cook for a few more minutes. Season with salt. Add white wine and simmer until evaporated.

In a large bowl, add mixture to breadcrumbs, parsley, rosemary, chilli, salt and pepper, crushed garlic and lemon rind.

When stuffing the tubes, don't overfill them. Leave about 5cm gap at the opening of the tube as mixture will expand when cooking. Use a toothpick to attach tentacles to stuffed squid (optional).

Preheat oven to 180ºC. Heat olive oil in a frying pan and add anchovies and garlic. When anchovies have infused in the oil, place stuffed squid in the frypan and seal. Add red wine and crushed tomatoes and simmer on low heat for about 5 minutes.

Gently transfer squid and sauce into a narrow baking dish. If the sauce doesn’t cover the squid, add water. Bake for 45 minutes.