With the arrival of spring, the market fills with colors and scents, and among the first fresh vegetables, fava beans stand out, delicate and sweet, perfect for enriching fish dishes like stuffed squid with fava beans. This recipe, ideal for a Sunday lunch, celebrates the freshness of seasonal ingredients and Italian culinary tradition. The cooking technique, which involves a rich and flavorful filling, allows the squid to remain tender, while the guanciale adds a smoky touch that beautifully complements the sweetness of the fava beans and the acidity of the tomato. Carefully cleaning the squid and stuffing them with a mixture of fava beans, spring onions, and bread makes every bite a unique taste experience. This preparation, typical of many Italian tables, is perfect to serve with a side of grilled vegetables or a fresh salad, for a meal that celebrates the best of spring cuisine.

Clean and dry the squid well. In a pan, create a base with chopped spring onions and a bit of oil, then add some guanciale. Cut the fava beans with their skins, as the first ones of this season are tender. Lightly salt and then add cubed bread. Continue with a bit of tomato and broth. Mash the resulting mixture and then place it in a piping bag. Add the filling into the squid and then sauté in a pan with a drizzle of oil.