Remove the skin from the body of the calamari and finely chop the tentacles. Rinse the calamari (inside and out) in cold water, pat dry.
Finely chop the garlic and sauté in hot olive oil, add the tomatoes, season and simmer for approx. 20 mins. Cover and keep warm.
Chop the spring onions into rings and sauté in the oil with the tentacles. Deseed and finely chop the chilli pepper, roughly chop the rocket, add everything to the pan and briefly sauté. Soften the bread in the stock, mash with a fork, add and briefly continue to sauté. Season the stuffing and allow to cool a little. Use a spoon to stuff the calamari with the mixture, ensuring they are no more than 3/4 full, flatten a little and seal with a toothpick in each. Heat the oil in the same pan, fry the calamari all over for approx. 8 mins., serve with the sauce.
Serving suggestion: Baguette.