This might seem a bit time-consuming but if you actually get down to preparing it, you will realise it is an easy recipe that will impress your guests.
Keep in mind that squid is usually sold cleaned; if not, you can ask the fishmonger to clean it for you but make sure you keep the tentacles.

Ingredients:

4 medium-sized squid, cleaned
100g breadcrumbs, freshly made from stale bread
2 tbsp flat-leaf parsley, roughly chopped
2 tbsp basil, roughly chopped
2 tbsp chives, chopped
2 garlic cloves, peeled and roughly chopped
¼ tsp dried chilli flakes
2 anchovy fillets
2 tbsp grated Parmesan
200g cherry tomatoes, halved
extra virgin olive oil
zest of 1 lemon, finely grated

Method:

1. Dry the squid and roughly chop the tentacles.
2. For the stuffing, place the breadcrumbs, herbs, garlic, chilli, anchovies, lemon zest, parmesan, tentacles and 3 tablespoons of olive oil in a food processor and pulse until combined. Season with salt and pepper.
3. Stuff the squid and close the ends with toothpicks. Chill until ready to cook.
4. Heat the oven to 200˚C and meanwhile, place the squid in a pan and cook for 2-3 mins, turning once.
5. Add the tomatoes to the pan, transfer to the oven and cook for 7-10 mins.