Stuffed Calamares

1.Preheat the oven to 190°C.

2.Toast the pine nuts in a dry skillet for a minute or so until golden. Take care because they will burn easily. Transfer to a plate to cool.

3.Heat 3 Tbsp of the oil in the skillet, add the onion and sauté until soft and pale golden. Add the chopped tentacles and sauté until pale. Next add the chorizo and sauté until the fat runs out into the onion. Stir in the chilli flakes.

4.Pulse the garlic, parsley, breadcrumbs and half the pine nuts in a processor until fine. Add to the skillet and let cool.

5.To make the tomato sauce, heat the oil in a saucepan, add the onion and garlic and sauté until pale gold in colour. Increase the heat, add the sugar and the tomatoes with their juices, then simmer for a few minutes.

6.Stuff the squid with the cold chorizo mixture and close with a cocktail stick. Heat the remaining oil in a skillet, add the stuffed squid and sauté on both sides until pale golden, about 2 minutes on each side. Add to the saucepan and cook in the preheated oven for 15 minutes. Remove from the oven, sprinkle with the coarsley chopped parsley and remaining toasted pine nuts and serve.

7.Note If you have to clean the squid yourself, first pull off the tentacles. Rinse out the bodies and discard the stiff transparent quill, if any. Cut the tentacles away from the head, and discard the head. Chop the tentacles into small pieces.