Step: 1/12

Cut the anchovy fillets into small strips.

Step: 2/12

Pull off the heads and tentacles of the squid.

Step: 3/12

Remove the thin skin from the squid tubes.

Step: 4/12

Remove the transparent backbone.

Step: 5/12

Wash the squid tubes and pat dry.

Step: 6/12

Wash the heads with the tentacles, cut the tentacles from the heads.

Step: 7/12

Remove the black, hard "tooth" from the centre of the squid heads.

Step: 8/12

Finely chop the heads and tentacles.

Step: 9/12

Wash, shake dry and chop the parsley. Peel and finely chop the shallots. In a bowl, mix the small squid pieces with the anchovies, parsley, shallots, lemon zest, egg and crumbs. Season with salt and pepper.

Step: 10/12

Fill the squid tubes with the anchovy mixture.

Step: 11/12

Secure with cocktail sticks.

Step: 12/12

Wash the rosemary, shake dry and tear off the leaves. Crush the garlic. Heat the oil in a pan and add the rosemary, garlic and squids. Fry for 8-10 minutes until golden brown.