Chorizo Stuffed Braised Squid

• 3 tablespoons extra-virgin olive oil
• 8 ounces fresh or dried chorizo, peeled and diced or crumbled
• 1 cup fresh bread crumbs
• 1 1/2 pounds squid bodies with some tentacles
• 1 medium onion, chopped
• 2 garlic cloves, smashed
• 3 bay leaves
• 4 strips lemon zest
• 1 cup white wine
• 2 cups fish or chicken stock
• 1 (32 ounce) can whole tomatoes in juice
• Kosher salt
• Freshly ground black pepper

1. In a large heavy pot heat the oil over medium high heat until hot.
2. Cook the chorizo, stirring, until browned about 4 minutes.
3. Transfer the chorizo to a bowl with a slotted spoon, reserving the fat in the pot.
4. Toss the bread crumbs with the chorizo.
5. Stuff the squid bodies with the chorizo mixture and seal each with a wooden pick.
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. Stir in the wine, stock, tomatoes, 1 teaspoon salt and 1/2 teaspoon pepper and bring to a simmer.
8. Nestle the squid bodies and tentacles in the liquid and simmer, covered, until the squid is very tender, about 1 hour.
9. Transfer the squid to a serving bowl, then boil the liquid until reduced by half, about 10 minutes.
10. Pour the cooking liquid over the squid and serve.

extravirgin olive oil, chorizo, bread crumbs, bodies, onion, garlic, bay leaves, lemon zest, white wine, fish, tomatoes, kosher salt, freshly ground black pepper

Taken from www.foodandwine.com/recipes/chorizo-stuffed-braised-squid (may not work)