Stuffed squid

For tomato sauce, heat oil in a saucepan over low heat. Add shallot and cook, stirring occasionally, until softened (8-10 minutes). Add garlic and marjoram and cook, stirring, until fragrant (30 seconds). Deglaze with wine and cook until reduced by half (1-2 minutes). Stir in tomato. Remove from heat; season to taste and set aside.

Clean the squid; reserving the tentacles and wings. Finely chop the tentacles and wings and set aside.

Heat half the oil in a large frying pan over a medium-high heat. Add breadcrumbs, and toast, stirring, until lightly golden (5 minutes). Transfer to a large bowl. Wipe pan clean. Return pan to low heat. Cook shallot, stirring occasionally, until softened (8-10 minutes). Increase heat to high; add tentacles and wings and cook until opaque (2-3 minutes). Add garlic and cook, stirring, until fragrant (30 seconds). Transfer to bowl with toasted breadcrumbs and allow to cool. Add capers, olives, pecorino, herbs, vinegar and zest; stir well to combine. Season to taste. Spoon the filling into the squid, being careful not to overfill; secure with toothpicks.

Heat remaining oil in a large frying pan over medium-high heat and brown stuffed squid on all sides (8 minutes). Add tomato sauce and 200ml water and bring to a simmer. Reduce heat to low and cook, covered, until tender (35-40 minutes).

Using tongs, carefully transfer squid to a chopping board and thickly slice into rounds. Spoon sauce onto a serving platter and arrange squid on top. Scatter with extra marjoram to serve.