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Stuffing

¼ onion diced
2 clove garlic
50g fresh bread crumbs
5g chopped oregano
5g chopped parsley
1 egg

1. Sauté garlic and onion, allow to cool add to dry ingredients add egg and fill squid tubes as directed

Sauce

½ onion finely diced
3 clove garlic
20g capers
15g olives
100ml tomato puree
30ml white wine
30ml fish stock

1. Sauté onion and garlic add white wine and deglaze, add fish stock and tomato puree, season with salt and pepper
2. Place squid in baking dish add sauce cook approximately 20 to 30 minutes until cooked
3. Remove from the oven and serve with tomato sauce and topped with gremolata

Gremolata

¼ finely chopped fresh flat-leaf parsley leaves
1 garlic clove, finely chopped
2 tsp finely grated lemon rind
Salt and pepper