1 Mix together the garlic, sardines, cod, egg, breadcrumbs and herbs. Season with salt and pepper and stuff the mixture into the squid tubes. Secure with toothpicks.
2 To make the stew, fry the carrots, onions and garlic in hot oil. Stir in the potatoes, tomato puree and the rosemary and quench with a little stock. Add the saffron and the tomatoes to the stew and simmer for approx. 10 minutes.
3 Add the squid tubes to the stew and allow to cook for 15 minutes. Season with salt and cayenne pepper and serve garnished with rosemary.