Ingredients

• 200g/7oz uncooked chorizo sausages
• 150ml/5fl oz white wine
• 200g/7oz feta or feta-style cheese
• 20 baby squid
• cleaned
• tubes and tentacles only
• vegetable oil
• for frying
• 2 fennel bulbs
• thinly sliced
• 1 tbsp good quality extra virgin olive oil
• plus extra to serve
• salt and freshly ground black pepper

Directions

• Preheat the oven to 180C/360F/Gas 4.
• Place the chorizo into a pan with the white wine (the wine should cover the chorizo). Bring to boil
• then turn down the heat and simmer for 15 minutes. Remove from the heat and allow the chorizo to cool down in the pan. When cool
• remove the chorizo
• peel off their skins and chop into small cubes. Place into a bowl.
• Chop the feta into similar-sized cubes as the chorizo and mix in the bowl with the chorizo.
• Carefully spoon the chorizo and feta mixture into the squid tubes to three-quarters fill the tubes. Fasten the opening closed with a cocktail stick
• Prepare a baking dish.
• Heat the oil in a frying pan over a high heat. When very hot
• add the squid and cook in batches
• searing them for one minute on each side. As each batch of squid is cooked
• transfer to the dish. When the last squid is cooked
• place the dish into the oven to cook for two minutes.
• Meanwhile
• add the squid tentacles to the frying pan and fry for 1-2 minutes
• or until just cooked through.
• Bring a pan of salted water to the boil. Add the fennel and boil for one minute. Drain the fennel and place into a bowl. Drizzle with the olive oil and season
• to taste
• with salt and freshly ground black pepper.
• To serve
• place equal portions of the fennel into the centre of each plate. Top each with five stuffed squid tubes and a few tentacles. Drizzle with a little olive oil and serve.