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1
Make the filling: Blanch the chard in boiling water for 1 minute, then drain and cool under running water.
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2
Squeeze chard completely dry and finely chop.
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3
Set aside.
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4
Put 3 tablespoons olive oil in a large skillet or wide saucepan over medium heat.
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5
Add onion and fennel, season with salt and pepper, and cook until softened and lightly colored, about 10 minutes.
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6
Add fennel fronds, fennel seed, anchovy, garlic, oregano and red pepper.
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7
Cook, stirring, for about 2 minutes more.
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8
Turn off heat and transfer mixture to a mixing bowl.
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9
Add pine nuts, lemon zest, bread crumbs, cheese and reserved cooked chard.
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10
Mix well with a wooden spoon.
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11
Taste and correct seasoning.
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12
Heat oven to 375 degrees.
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13
Using a teaspoon, put some filling in each squid body, taking care not to overstuff.
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14
Place stuffed squid in an earthenware baking dish in one layer.
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15
Season squid on both sides with salt and pepper and drizzle with 2 tablespoons olive oil.
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16
Season tentacles with salt and pepper and arrange them around the edge of dish (alternatively, arrange tentacles in a separate baking dish).
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17
Drizzle tentacles lightly with oil.
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18
Spoon any remaining stuffing over tentacles.
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19
Roast uncovered for 15 to 20 minutes, until squid bodies are puffed, sizzling and lightly browned.
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20
If desired, run pan under the broiler for more color.
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21
Sprinkle with parsley and serve with lemon wedges.
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22
(May also be served at room temperature.)
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23
Serve each person 3 or 4 squid, with tentacles.
