Preparation
Cut the anchovy fillets into small strips.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000191/000191_step_1_M.jpg)
Pull off the heads and tentacles of the squid.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000191/000191_step_2_M.jpg)
Remove the thin skin from the squid tubes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000191/000191_step_3_M.jpg)
Remove the transparent backbone.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000191/000191_step_4_M.jpg)
Wash the squid tubes and pat dry.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000191/000191_step_5_M.jpg)
Wash the heads with the tentacles, cut the tentacles from the heads.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000191/000191_step_6_M.jpg)
Remove the black, hard "tooth" from the centre of the squid heads.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000191/000191_step_7_M.jpg)
Finely chop the heads and tentacles.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000191/000191_step_8_M.jpg)
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.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000191/000191_step_9_M.jpg)
Fill the squid tubes with the anchovy mixture.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000191/000191_step_10_M.jpg)
Secure with cocktail sticks.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000191/000191_step_11_M.jpg)
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.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000191/000191_step_12_M.jpg)