Squid stuffed with chorizo
First, prepare the squid. Remove the wings and slice off the harder cartilage edge, without piercing the body.
Use a knife to cut away the tentacles just above where they join the body. Reserve the tentacles. Next, use your fingers to pull everything out from the body’s cavity and discard.
Make sure everything, including the cartilage quill and the guts, have been removed, though be careful not to pierce the body. Rinse the insides clean under running water and set the squid aside.
Next, roughly chop up the tentacles and wings, and set aside also.
Place a frying pan on a medium heat, add 2 tablespoons of the olive oil, followed by the chorizo cubes.
Cook for 3-5 minutes, then add the chopped onion and the chopped garlic. Cook for 6-8 minutes, until softened and a little golden, then increase the heat to high.
Add the chopped tentacles and the wings, season with the salt and freshly ground black pepper and fry for 2-3 minutes, stirring frequently.
Then add in the sherry or white wine, whichever you’re using, and cook for a further 2 minutes, until the liquid has reduced. Remove from the heat, stir in the chopped parsley and set aside to cool.
Next, stuff the squid with the cooled mixture. Don’t stuff them too full, as they will contract — two-thirds full is fine — then use a toothpick to close the open end.
To cook, add the remaining 2 tablespoons of olive oil to the frying pan and place on a medium-high heat. When hot, add the stuffed squid, season with the salt and freshly ground black pepper, and cook for a few minutes on each side until tender.
Serve immediately with rice or a green salad.