Method:
1 Preheat oven 180°C fan forced. Cook rice according to packet directions.
2 Heat oil and saffron in a frying pan for 1 minute over medium heat.  Add onion and capsicum and cook for 3 minutes, or until onion softens a little.  Add rice, allow to cool.
3 Spoon rice mixture into the squid and seal with toothpicks.  Heat a char-grill pan over medium-high heat and char-grill squid for 2-3 minutes each side. Transfer squid to an oven tray and roast for 5 minutes or until cooked through. 
4 Heat the same char-grill pan over medium heat, add butter, when it foams add anchovy and lemon juice and cook, shaking the pan for 1 minute..  Place spinach leaves on a serving plate, top with squid and pour over anchovy butter.