Ingredients

• 1 large free-range egg yolk
• 1 small tsp Dijon mustard
• ½ garlic clove
• very finely chopped
• 1 tsp white wine vinegar
• plus extra to taste
• 100ml/3½fl oz vegetable oil
• 100ml/3½fl oz extra virgin olive oil
• salt and freshly ground pepper
• lemon juice
• to taste
• 10 baby squid
• 3 spicy parrilla cooking chorizos
• peeled and chopped finely
• 8 new potatoes
• cut into quarters
• 2 tbsp olive oil
• 1 garlic clove
• crushed
• 25g/1oz unsalted butter
• 7 sage leaves
• roughly chopped
• 25g/1oz fresh peas
• podded
• 12g/½oz miniature pickled capers
• ½ lemon
• zest only
• sea salt and freshly ground black pepper

Directions

• For the aïoli
• place the yolk in a mixing bowl along with the mustard
• garlic and vinegar. Begin whisking and slowly add the oils to emulsify with the yolk. As the oils incorporate into the yolk
• you can speed up the process.
• When all the oil has been added
• season with salt and pepper and add some lemon juice and vinegar to taste. Set aside.
• For the chorizo-stuffed squid
• pull the tentacles away from the body of each squid and reserve them. Check the centre of the tentacles for the hard beak
• which can be discarded. Feel inside the body for the quill of each squid (it resembles a shard of plastic). Pull it out of the squid and discard. Rinse inside the body in cold water. Pull the ears (wing-like flaps) from the body. Pull the purplish skin from the ears and body to leave only the white meat.
• Discard the guts of the squid or
• if desired
• retain the ink sack to use in seafood pasta or risotto.
• Knead the chorizo in a bowl together using your hands to form a rough paste. Take a piece of chorizo and form it into a shape to fill the cavity of one of the squid.
• Fill each squid to about two-thirds full and press it down. Secure each squid tube with a cocktail stick and reserve until ready to cook.
• Cook the potatoes in a pan of salted water until tender and then drain well. Heat a non-stick frying pan over a medium heat
• add a lug of olive oil
• the crushed garlic and the potatoes and season well with salt and freshly ground black pepper. Cook over a moderate heat tossing occasionally to evenly crisp and caramelise the potatoes.
• Take another non-stick pan and place over a moderate heat. Season the squid pockets and tentacles with salt and pepper. Add a lug of oil to the pan and add the squid. Cook for two minutes on one side and then turn over and cook for a further two minutes.
• Add the butter and sage and
• when foaming
• spoon it over the squid to cook further and ensure the chorizo is cooked inside. The filling will feel firm to the touch when cooked.
• Add the peas
• capers and zest and remove the pan from the heat. When the potatoes are ready
• transfer to a plate lined with kitchen paper to drain.
• To serve
• divide the potatoes between serving plates along with the squid
• the buttery pan juices
• peas
• capers and zest. Serve with a dollop of aioli.