Maltese stuffed squid (Klamari mimlija)

1. Clean the squid: pull out the head and tentacles, remove the innards and the clear "quill", and rinse the bodies well; cut the tentacles off just below the eyes and chop finely.

2. Cook the rice in salted water for 8 minutes (half-cooked) and drain; meanwhile chop the olives, capers, anchovies, parsley and one clove of garlic.

3. Fry the chopped tentacles in 1 tablespoon of olive oil for 2 minutes, then mix with the rice and chopped ingredients and season with pepper – the anchovies and capers mean it barely needs salt.

4. Fill the squid bodies three-quarters full with a teaspoon (the rice will swell) and close the opening with a cocktail stick.

5. In a wide pan, soften the chopped onion and remaining garlic in the rest of the oil, add the squid and turn them, pour in the wine and boil for 2 minutes, then add the diced tomatoes, cover and braise gently for 40-45 minutes until the squid is tender.

6. Rest for a few minutes, cut into thick slices and serve with the sauce, fresh bread or a salad.

Tip: Overfilling is the most common mistake: if the pouch is too full it bursts while cooking – better to have a little filling left over, which you can stir into the sauce.