Stuffed Squid with pork, herbs and chorizo

Serves 2

Fry the shallot with a pinch of salt
Add the chorizo and fry for a few minutes until it starts to release its oils
Add the smoked paprika
Pour into a bowl with the raw mincemeat
Add a handful of breadcrumbs and capers, plus the zest of half a lemon
Finally, add the parsley and oregano, then stir together
Stuff the squid tightly and hold together with a toothpick
Fry the squid until golden brown
Coat the tentacles in flour and fry until crispy

The pepper and tomato Sauce:
Heat a large glug of oil in a pan
Add three chopped anchovies and half a chopped shallot
Then add a decent pinch of salt and fry until the anchovies are starting the disintegrate
Throw in the red pepper, a couple of tomatoes, chilli, a couple of garlic cloves and a small fennel bulb
Maintain a high heat so the outside of these ingredients has a chance to caramelise
Add the dried oregano and red wine, followed by the honey
Pour in half the fish stock to start with and leave to simmer and reduce
Add a little more stock as you go if you’re concerned that it’s getting too thick
Once its all cooked and tender
Pour back into the pan and add the stuffed squid to the pan and bake in the oven at 200 degrees celsius for about 20 minutes

Black olive and garlic sauce:
Meanwhile, we made a little extra sauce to drizzle over the stuffed squid
Pour some balsamic vinegar into a pan and add a handful of black olives and 2 black garlic cloves
Then let it boil for a few minutes, reducing the vinegar by almost half
Once this happens, put it through the blender and get ready for service