Chorizo Risotto Stuffed Squid

Fry off the onions, garlic and chorizo in the olive oil for about 3 minutes until the onions are soft and the chorizo has let go some of its fat. Add the arborio rice, parsley and diced tentacles and fry for a further 3 minutes before adding a quarter of the boiling water. Turn the heat to medium and cook until the water has soaked into the rice. Repeat this step three more times with a quarter of the water each time.

After this, taste the rice—it should now be softened. If not, repeat the above steps with 75ml water each time until the rice is cooked through. Remove from the hob and leave to cool for 15 minutes.

Take a clean squid tube and using a teaspoon, stuff them with the cooled risotto up to around 1cm from the top of the tube. Take a cocktail stick and push it through the top of the tube at the open end to prevent the risotto from spilling out.

Grill on a barbecue, indoor grill or grill pan for 3-5 minutes on each side depending on the size of your squid. Don’t overcook or you will get very rubbery results!