Stuffed Calamari with Curly Endive, Olives and Toasted Bread

Method

1. Remove the bottom of the curly endive and cut into large pieces. Combine in a bowl with pitted black and green olives, anchovy fillets, and a pinch of salt. Mix well.
2. Toast 3 slices of bread on the grill with a drizzle of olive oil until lightly charred. Cut into cubes and add to the endive mixture. Mix to combine.
3. Peel the potato and cut into large chunks. In a pan, heat olive oil with a garlic clove and parsley stems. Add the potato chunks, season with salt, and cook over medium heat, adding water a little at a time, until very tender. Remove garlic and parsley stems. Mash the potatoes with some of the cooking liquid to obtain a creamy consistency. Set aside.
4. Clean the squid: gently pull the tentacles to remove the internal parts. Insert a hand inside to clean thoroughly. Remove the outer red skin, the quill (bone), and the beak. Rinse under cold water. If desired, make a small cut at the top to ensure all internal remnants are removed.
5. Fill the squid body with the endive mixture, packing it well. Close the opening with a toothpick.
6. Lightly oil the stuffed squid and the tentacles. Place on a grill (or barbecue) over low heat. Cook for about 20 minutes, turning occasionally, until golden and cooked through.
7. In the same pan used for the potatoes, heat a little olive oil with a garlic clove. Add the cherry tomatoes and cook quickly over high heat until they soften and release their aroma. Set aside.
8. Spread a layer of potato cream on the bottom of a plate. Place the grilled stuffed squid on top. Arrange the sautéed cherry tomatoes around the plate. Garnish with fresh parsley sprigs, a few extra olives, and a drizzle of olive oil. Serve immediately.