Remove the tentacles from the body of the squid and chop the flesh finely. Grind the anchovies, garlic, rosemary and sun-dried tomatoes to a paste in a mortar and pestle. Add the breadcrumbs and the chopped squid tentacles and mix. If the mixture is too dry to form a thick paste at this point, add 1 teaspoon of water.

Spoon the paste into the body sacs of the squid, then tie a length of cotton around the end of each sac to fasten them. Do not overfill the sacs, because they will expand during cooking.

Heat the oil in a skillet. Add the onion and cook, stirring, for 3-4 minutes or until golden. Add the stuffed squid to the pan and cook for 3-4 minutes or until brown all over.

Add the wine and stock and bring to a boil. Reduce the heat, cover, and then leave to simmer for 15 minutes. Remove the lid and cook for a further 5 minutes or until the squid is tender and the juices reduced. Serve with plenty of cooked rice.