Chorizo Stuffed Braised Squid

1. 1

   In a large heavy pot heat the oil over medium high heat until hot.

2. 2

   Cook the chorizo, stirring, until browned about 4 minutes.

3. 3

   Transfer the chorizo to a bowl with a slotted spoon, reserving the fat in the pot.

4. 4

   Toss the bread crumbs with the chorizo.

5. 5

   Stuff the squid bodies with the chorizo mixture and seal each with a wooden pick.

6. 6

   Heat the fat in the pot over medium high heat and stir in the onion, garlic, bay leaves, and zest and cook until golden, 6 to 8 minutes.

7. 7

   Stir in the wine, stock, tomatoes, 1 teaspoon salt and 1/2 teaspoon pepper and bring to a simmer.

8. 8

   Nestle the squid bodies and tentacles in the liquid and simmer, covered, until the squid is very tender, about 1 hour.

9. 9

   Transfer the squid to a serving bowl, then boil the liquid until reduced by half, about 10 minutes.

10. 10

    Pour the cooking liquid over the squid and serve.

* Per serving · 4 servings · Values may vary.