Ingredients

Squid

• 12 medium squid

Stuffing

• 1 small onion finely chopped
• 500g chorizo sausage
• 2 garlic cloves, finely copped
• 3 tbsp flat leaf parsley, finely chopped
• 6 tbsp fresh bread crumbs
• 3 tomatoes diced
• juice and zest of 1/2 a lemon

Tomato Sauce

• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 1/2 tsp chilli flakes
• 1 can of plum tomatoes, roughly chopped
• 200ml red wine
• maldon salt and freshly ground black pepper

To Serve

• 3 tbsp finely chopped flat leaf parsley
• saffron risotto or boiled rice infused with saffron (optional)
• or a light salad

Method

1. Squid: Clean the squid, remove the quell, innards, beak and eyes, and peel off the outer skin. Finely chop the tentacles for the stuffing.
2. Stuffing: Roughly dice the chorizo into small pieces. Heat the oil in a pan over a moderate high heat, add the chorizo, chopped tentacles and garlic to the pan and cook for 2-3 minutes. Remove from the heat and stir in the remaining ingredients, season to taste.
3. To Stuff: Spoon the stuffing into the cavity of each squid and secure with wooden tooth picks (be careful not to overfill them).
4. Sauce: Heat the olive oil in large casserole pan over a moderate high heat, stir in the onion and saute until soft and transparent. Add the garlic and cook for a further minute. Pour in the tomatoes and red wine, and stir in the chilli, bring to a strong simmer, reduce to a steady simmer and leave to cook for 5 minutes.
5. To Cook: Place the squids in the tomato sauce, reduce the heat to moderate, cover and leave to cook for 40 minutes (turn the squids over half way through cooking). The squid should be not be browned during cooking but tender and white.
6. To Serve: Remove the tooth picks from the squids and place them on saffron risotto or rice with the sauce or accompany with a light salad. Scatter the parsley over the squid. Serve.