SQUID WITH VINAEGRETTE SAUCE

2 lbs Squid 
2 tsp Olive oil 
2 tsp Chopped fresh rosemary 

½ cup Extra virgin olive oil 
3 (about 2 tsp) Anchovy filets finely minced 
3 Garlic cloves finely minced 
1 small Onion 
2 cups Chickpeas, drained (canned or pre-boiled) 
½ cup Chicken stock
2 tsp Lemon juice 
2 medium Tomatoes, diced 
3 tsp Chopped Italian flat leaf parsley 
½ tsp Dark toasted sesame oil (optional) 
Clean the squid, slit to open out flat and score in a crosshatch pattern. Mix 2 tablespoons olive oil with rosemary, toss the squid in it and set aside to marinate for an hour.

Pour 1/4 cup olive oil into a skillet, add the anchovies and garlic then sauté until lightly brown. Add the onion and brown lightly brown, then add the chickpeas and toss for a minute. Pour in the stock and cook to reduce by half. Add tomatoes and cook for 30 seconds. Remove from heat and keep warm.

Preheat the grill until very hot. Season the squid generously with the salt and pepper and grill about a minute or two per side until crispy and charred. Remove the squid from the grill and put it in the vinaigrette. Pour over the remaining olive oil, the lemon juice, sesame oil, parsley and serve on warmed plates.  Serves 6.