1.   Clean your squid or purchase cleaned squid with tentacles. Rinse under cold running water and set aside

2.   Prepare and weigh your vegetables: grate the carrots, onion and garlic. Chop the celery and fennel bulb into very small pieces

3.   Cut the pancetta or pork belly and the squid arms into thin strips and then chop into very small pieces

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

5.   When stuffing is done, place into a mixing bowl with the diced bun centers and add 2 tbsp of olive oil and the pepper. Toss to combine

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

8.   Finish by drizzling the tablespoon of fresh lemon juice on top and then the tablespoon of olive oil. Garnish with the fennel leaves and a wedge of lemon. Enjoy!