2 whole squid
1/4 cup olive oil, plus extra oil to drizzle
2 anchovy fillets
1 clove garlic, finely chopped
2 shallots, finely chopped
1 Flavorite vine ripened tomato, blanched, peeled, seeded and diced
100g green beans, blanched and refreshed in cold water
150g kalamata olives, brusied and pitted
2 tbs sherry vinegar
1 tsp grated lemon rind, plus 1 tbs juice
1 – 2 coarsley chopped fresh flat leaf parsley
1/2 cup fresh ciabatta or sourdough bread crumbs
To clean whole squid pull the tentacles firmly to separate head from tube. Cut below the eyes and discard head and guts. Push beak (mouth) out from between the tentacles, discard beak. Remove quill. Wash inside well to remove any remaining gut. Cut tentacles into 1.5cm lengths.
Heat half the oil in a frying pan, cook anchovy, garlic and shallots until soft. Add tentacles and cook until opaque and just cooked. Season to taste.
Meanwhile combine the tomatoes, beans, olives, tablespoon oil and vinegar in a bowl. Season to taste.
Combine the tentacle mixture in a bowl with lemon, parsley and breadcrumbs.
Spoon tentacle micture into the squid hoods, leaving 1cm at the top to secure with a toothpick. Drizzle with a little extra oil. heat grillpan, cook squid, turning until golden and squid is just cooked through. Slice squid.
Divide among salad plates and top with squid, spoon over any remaining dressing to serve.