1.Heat 2 tablespoons of olive oil in a wide-bottomed pot or frypan over medium heat.
2.Cook the onion until soft but not coloured. Add the garlic and chilli and cook for a minute.
3.Add the rice and tomato paste and cook for 1 minute or until the tomato paste has coated the rice.
4.Pour in the wine and cook until evaporated, then add the tinned tomatoes.
5.Add the stock, reduce the heat to low and gently simmer, stirring occasionally for 15 minutes or until the stock has been absorbed and the rice is cooked.
6.While the rice is cooking, place the capsicum over a naked flame and char the skin until it is black all over. Place in a plastic bag, seal tightly and leave for 10 minutes to sweat.
7.Remove the skin and seeds from the capsicum by rinsing under cold, running water. Pat the capsicum flesh dry and finely dice.
8.Once the rice is cooked, stir in the capsicum and parsley and season to taste with salt and pepper, Leave to cool.
9.Preheat the oven to 220°C.
10.Fill the squid hoods with the cooled rice mixture and seal the tops with a toothpick (don’t overfill as the squid will shrink during cooking).
11.Brush the squid with the remaining tablespoon of olive oil and heat a barbecue or chargrill pan to hot.
12.Cook the squid until charred then transfer to a baking tray and place in the oven for a further 10-15 minutes.
13.To serve, slice each squid in half diagonally and remove the toothpick.
14.Place a small handful of rocket on to each plate and top with the squid, a wedge of lemon and a drizzle of extra virgin olive oil.