Grilled-Stuffed Squid with Tomatoes

Clean the squid without removing the skin from the mantles; mince the tentacles. Blanch the tomatoes for a few seconds in boiling water; peel them, remove the seeds and cut them into cubes. In a small saucepan, place 2 tablespoons oil, 1 minced clove garlic, the minced tentacles, 1 chili pepper cut into rounds and a little salt; cook over very low heat for 2 minutes, then add the bread cubes. Cook for 2 more minutes, add half the chopped tomatoes and 4 basil leaves; cook for 10 minutes until everything is soft. Allow this mixture to cool.

Stuff the squid mantles with the cooled mixture, grease them with oil and cook them on a hot grill for 2 minutes per side. Put the remaining chopped tomatoes in a bowl and season them with oil, basil leaves cut into strips and a pinch of salt; toss gently. Put some chopped tomatoes on each plate, set the squid on top and serve.