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1
Clean and rinse your squid bodies, removing any cartilage that may be inside. Heat the oven to 375.
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2
In a medium pan on medium heat, sweat the onions until tender, about 7 minutes. Add the garlic and chorizo and let it fry for another 2 minutes. If you want a more robust chorizo-flavor, add it in with the onions.
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3
Put the onions and chorizo mixture into a large bowl and allow to cool. When it has cooled, make your stuffing, adding the parsley, manchego, ricotta, tentacles, and poblanos to the bowl. Add s & p to taste (remember the cayenne is in there though!).
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4
Stuff the squid bodies with the mixture. The silkiness of the ricotta makes this step easier. Don't be afraid to stuff those guys full!
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5
Close up the ends of the stuffed squid bodies with toothpicks.
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6
In an oven-proof dish, lay out a thin layer of the enchilada sauce. Place the stuffed squid bodies in the dish. Add more enchilada sauce on top and I like to add a drizzle of olive oil atop that. Do not add salt; it can make the squid tough during cooking.
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7
Put foil on top of the dish, and put it in the preheated oven for 20 minutes. Take the foil off and give it another 10 minutes.
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8
Garnish with some manchego (or, if you prefer, queso fresco). Serve alongside some rice and beans and enjoy immediately!
