Bring a large pot of salted water to a boil and prepare an ice bath. Blanch the chard for 1 minute and then shock in the ice bath. Squeeze the chard until completely dry and finely chop. Set aside.

In a large saute pan over medium heat add 2 tablespoons of the olive oil and when hot add the onion and fennel. Cook until the vegetables are very tender and translucent, about 8 minutes. Add the lemon zest, 2 teaspoons of garlic, anchovy, fennel fronds, herbs and 2 teaspoons crushed red pepper and continue to cook for another 2 minutes. Remove from the heat and transfer the mixture to a medium size mixing bowl. Add the Swiss chard, bread crumbs, raisins, parmesan cheese and salt and pepper.

In a small bowl marinate the squid tentacles in the remaining 2 tablespoons of olive oil, 1 teaspoon garlic, 2 tablespoons of lemon juice and 1 teaspoon crushed red pepper.

Preheat the grill to medium high.

Using a teaspoon, fill the squid with the stuffing. Be careful not to overfill the squid or it will be squeezed out as the squid cooks. Season the squid with salt and pepper and transfer to a baking sheet or dish.

Once the grill is hot, the squid can either be cooked directly on the grill or on the baking sheet. Cook the stuffed squid for 5 to 6 minutes or until the bodies are opaque and the stuffing is hot. Add the tentacles directly to the grill and cook for 2 to 3 minutes, or until cooked through and slightly browned. Drizzle the remaining 1 tablespoon of lemon juice and the parsley over the cooked squid.

Serve the stuffed squid and tentacles over the Fresh and Fast Tomato Sauce.

Notes: The filling for the squid can be made several days in advance and the squid can be stuffed 1 day in advance.