Stuffed Squid Sicilian

6 cups spinach, chopped
rice bran oil
1 large onion, fine diced
1 tsp SIDS CRAZY LEMON
2 fennel bulbs, fine diced
SIDS SALT & PEPPER
3 tbsp chopped fennel fronds
2 tsp ground fennel seed
4 anchovy fillets, chopped
4 garlic cloves, minced
1 tsp dried oregano
¼ cup pine nuts, light toasted
1 tsp lemon zest
¾ cup dry breadcrumbs
¼ cup grated pecorino cheese
800 g cleaned squid, with tentacles
2 tbsp chopped parsley, for garnish
lemon wedges, for serving

Blanch the chard in boiling water for 1 minute, then drain and cool under running water. Squeeze completely dry and finely chop. Set aside.
Put 3 tablespoons rice bran oil in a large skillet or wide saucepan. Add onion and fennel, season with SIDS SALT & PEPPER and cook until softened and lightly coloured, about 10 minutes. Add fennel fronds, fennel seed, anchovy, garlic, oregano and SIDS CRAZY LEMON. Cook, stirring, for about 2 minutes more. Turn off heat and transfer mixture to a mixing bowl. Add pine nuts, lemon zest, bread crumbs, cheese and reserved cooked chard. Mix well with a wooden spoon. Taste and correct seasoning.
Heat oven to 190oC. Using a teaspoon, put some filling in each squid body, taking care not to overstuff. Place stuffed squid in an earthenware baking dish in one layer. Season squid on both sides with SIDS SALT & PEPPER and drizzle with 2 tablespoons olive oil. Season tentacles with SIDS SALT & PEPPER and arrange them around the edge of dish (alternatively, arrange tentacles in a separate baking dish). Drizzle tentacles lightly with oil. Spoon any remaining stuffing over tentacles.
Roast uncovered for 15-20 minutes, until squid bodies are puffed, sizzling and lightly browned. If desired, run pan under the broiler for more colour. Sprinkle with parsley and serve with lemon wedges. (May also be served at room temperature.) Serve each person 3-4 squid, with tentacles.