Fennel and Chorizo Risotto Stuffed Squid with Tomato Sauce

For the tomato sauce:
Preheat a small pot or pan over medium heat. Add olive oil. Add garlic and fry for about 30–60 seconds. Add tinned crushed tomatoes, bring to a boil, the turn the heat down low and simmer for about 15 minutes, stirring occasionally. Turn the heat off, season with salt and pepper, then set aside.

For the risotto-stuffed squid:
Put stock in a small pot, then place over the smallest stove over the lowest heat, just to keep it warm.

Preheat a pot over medium heat, then add olive oil. Add onions and chorizo and fry lightly until onions become translucent.

Add rice, and coat the grains in the oil. Add white wine. Once wine has evaporated, add stock one ladle at a time, mixing through making sure the liquid evaporates after each addition.

Once all stock is added and you have a nice thick risotto mixture, add fennel, breadcrumbs, feta, parsley and paprika, then mix through. Let the risotto cool for a bit.

Preheat oven to 180ºC (355ºF).

Thread the narrow end of the squid where the smaller hole is with a toothpick. Stuff the squid with risotto mixture, then thread the other end of the squid, making sure the risotto is nicely sealed in. Use a sharp knife to make some incisions on top of the squid.

Line a baking tray with baking paper, place the stuffed squid on the lined tray, then bake in the oven for 1 hour. Serve in the tomato sauce.