Clean the squid tentacles. Mince the garlic. Dice the onions and fennel (reserve one fennel stalk for simmering with the squid). Cut the tomato into wedges, then halve them again.

Bring a pot of water to a boil with 1 teaspoon salt, a portion of the fennel, and one onion. Once boiling, add the squid tentacles, bring back to a boil, skim off any foam, add the bay leaves, cover, and simmer on medium heat for 30 minutes (longer if using octopus to ensure tenderness).

After boiling, grill the squid in the oven at 570°F for 5 minutes until the edges are charred (at the restaurant, they use a blowtorch for quick charring).

Reserve the squid cooking liquid for the orzo broth, and cut the grilled squid into small pieces.

Sauté the diced garlic, onions, and fennel in olive oil until fragrant. Add the tomatoes and sauté briefly, then add a little salt and enough squid broth to cover. Cover and cook on medium heat for 7-8 minutes.

Add the cooked orzo and shredded squid to the sauce in the pan, stir well, and season to taste with salt. Do not add MSG or other seasonings to preserve the natural flavors of the ingredients. The consistency should be slightly loose; if too thick, add more broth and cook for 1 more minute before turning off the heat.

Serve on a plate, top with grated goat cheese and green onions, sprinkle with ground pepper, and enjoy.