Serves 4

90 g (3¼ oz/1½ cups) fresh sourdough breadcrumbs

1 teaspoon pure sea salt

½ teaspoon freshly ground black pepper

1 small red chilli, seeded and finely chopped

1 red onion, finely chopped

1 teaspoon finely grated lemon zest

1 tablespoon finely chopped fresh oregano

2 tablespoons chopped fresh flat-leaf (Italian) parsley

8 purple garlic cloves, peeled and cut into quarters

1½ teaspoons smoked paprika

1 free-range egg, beaten

2 fresh chorizo sausages , cut into cubes

6 squid tubes, cleaned and washed

150 ml (5 fl oz) extra virgin olive oil

1 red capsicum (pepper), seeded and sliced into strips

400 g (14 oz) fresh or tinned cherry tomatoes

1 tablespoon capers, rinsed and drained

200 ml (7 fl oz) white wine

1 tablespoon sherry vinegar

Preheat the oven to 200°C (400°F/Gas 6).

In a bowl, place the breadcrumbs, salt, pepper, chilli, onion, lemon zest, oregano, parsley, garlic, paprika, egg and chorizo and combine well.

Using your fingers, stuff each squid tube with the mixture until it is almost full. Use a wooden toothpick or skewer to secure the ends of each squid tube.

Heat 1 tablespoon of the olive oil in a frying pan over medium heat. Cook the squid tubes for 2 minutes on each side, or until browned.

Transfer the squid tubes to a baking dish and scatter the capsicum, cherry tomatoes and capers around the squid. Pour over the wine, vinegar and remaining olive oil and bake for 30–40 minutes, or until the squid has turned white, then insert a skewer to check the stuffing is cooked and hot. Cover loosely with foil if the squid is drying out on top and baste with some of the sauce. Serve hot.