Combine all the ingredients except the squid and tentacles/shrimp and marinara sauce in a mixing bowl.
Chop some of the tentacles (if using) and add them to the mixture, putting the rest of them aside.
Scoop a couple of spoonfuls of the stuffing into the cavity of a squid, then seal it using 2 toothpicks.
Repeat this process with the remaining squid.
Saute the stuffed squid in hot olive oil for 5 minutes per side.
As each squid is done drop it into a simmering pot of marinara sauce (or passata, sieved tomatoes or canned chopped tomatoes with basil).
Add the rest of the tentacles (if using) to the sauce and any unfilled bits of squid you have left over.
Cook for 30 minutes or until the squid is tender.
If you have shrimp or anchovies, add them to the sauce 5 minutes before the end.
Remove the toothpicks and slice the squid to serve.
I served mine with sautéed potatoes and salad leaves.
