4. Heat a grilling pan and add 3 tbsp of olive oil. When oil is sizzling add the pancetta/pork belly and squid arms, carrots, celery, fennel, onion and garlic. Place the fresh bunch of rosemary into the pan. Season with salt. Stir and cook on low heat until the vegetables are translucent, and the pancetta/pork belly is done (but not crispy). Remove the rosemary and discard
6. Use a teaspoon to insert the stuffing into each squid. Quantity of stuffing needed per squid will depend on the size of your squid. Do not overstuff as the squid will shrink as it cooks. Use a toothpick to seal the opening
7. Heat up the grill pan, and add the olive oil. Reduce heat to low and lay your stuffed squid perpendicular to the grill ridges. Cook for 5-6 minutes on the first side then flip and cook 5-6 minutes on the other side. Remove from heat and place on a platter
The texture of the squid is firm but soft, and taste is very mild, not fishy at all. The vegetables in the stuffing perfectly complement the squid and the pancetta/pork belly also works exceptionally well, adding a wonderful layer of flavor to the overall taste experience.