Lulas recheadas

Step 1: Rinse the squid bodies inside and out and pat dry. Chop the tentacles finely.

Step 2: Heat half of 2 tbsp olive oil in a frying pan over a medium heat. Fry half of 1 onions and half of 2 garlic cloves for 5 minutes until soft, then add 3 ½ oz chouriço and the chopped tentacles and cook for 4 minutes, until the tentacles turn opaque and the chouriço releases its red fat.

Step 3: Stir in 2 ⅞ oz short-grain rice and cook for 1 minute, then take off the heat and let it cool for 5 minutes. Mix in 1 handful flat-leaf parsley and 1 egg.

Step 4: Spoon the filling into 8 medium squid until each is about two-thirds full. Close the opening with one of 8 wooden toothpicks, threading it through like a pin.

Step 5: In a wide casserole, heat the rest of 2 tbsp olive oil and soften the rest of 1 onions and 2 garlic cloves for 5 minutes. Add the stuffed squid and turn them for 2–3 minutes until they firm up and turn white.

Step 6: Sprinkle over 1 tsp sweet paprika, add 2 bay leaves and pour in ¾ cup dry white wine. Let it bubble for 2 minutes, then add 14 oz chopped tomatoes and ¾ cup water.

Step 7: Cover and simmer gently for 40–45 minutes, turning the squid halfway, until a knife slides through them easily and the filling is cooked (it should reach 160°F in the centre). A common mistake is boiling hard: squid cooked fast and long turns tough, so keep the sauce at a lazy bubble.

Step 8: Rest for 5 minutes, pull out the toothpicks, slice each squid into thick rounds and serve with the sauce spooned over.